Spaghetti Squash Pasta with Garlicy Alfredo Sauce
Spaghetti Squash Pasta with Garlicy Alfredo Sauce
This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that’s deceptively healthy and simple. Just 8 ingredients required!
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Ingredients
PASTA
- 4 cups spaghetti squash see our recipe and step 1 for cooking methods
- 1 Tbsp water
- ¼ tsp salt
- ¼ tsp italian herbs
- ⅛ tsp garlic powder
- 1 pinch chili flakes
SAUCE
- ¼ cup cashews
- 2 cloves garlic
- 2 Tbsp nutritional yeast
- ¼ tsp salt
- ¾ cup almond milk or other dairy free milk
- 1 handful fresh basil
Instructions
SPAGHETTI SQUASH
- Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out spaghetti squash and set aside.4 cups spaghetti squash
SAUCE
- In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.¼ cup cashews
- After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).2 cloves garlic, 2 Tbsp nutritional yeast, ¾ cup almond milk, ¼ tsp salt
- Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.1 handful fresh basil
PASTA
- Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.1 Tbsp water
- Season with a healthy pinch of salt, Italian herbs, garlic powder, and chili flakes (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.¼ tsp salt, ¼ tsp italian herbs, ⅛ tsp garlic powder, 1 pinch chili flakes
- Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
- Serve immediately as is, or garnish with fresh herbs (such as parsley or basil) , or chili flakes (all optional).
STORAGE
- Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.
Video
Notes
*For an herbal sauce, blend in a small handful of fresh basil!
*Nutrition information is a rough estimate calculated with the lesser amount of salt, with fortified almond milk, and without optional ingredients.
*Much of the prep happens while the spaghetti squash is cooking. Cook time reflects cooking spaghetti squash in the Instant Pot. If cooking in the oven, allow for 45-minute cook time.
*Nutrition information is a rough estimate calculated with the lesser amount of salt, with fortified almond milk, and without optional ingredients.
*Much of the prep happens while the spaghetti squash is cooking. Cook time reflects cooking spaghetti squash in the Instant Pot. If cooking in the oven, allow for 45-minute cook time.
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Nutrition Per Serving
Calories: 222kcalCarbohydrates: 30.1gProtein: 9.8gFat: 9.1gSaturated Fat: 1.5gPolyunsaturated Fat: 1.89gMonounsaturated Fat: 4.47gSodium: 454mgPotassium: 702mgFiber: 7.12gSugar: 9.56gVitamin A: 341IUVitamin C: 11.87mgCalcium: 248.49mgIron: 2.8mg
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