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When it comes to healthy eating, finding satisfying alternatives to traditional comfort foods can sometimes feel like a daunting task. Enter spaghetti squash: a versatile vegetable that has gained popularity as a nutritious substitute for pasta. With its unique texture and ability to absorb flavors, spaghetti squash allows you to indulge in your favorite dishes without the guilt. One standout recipe that exemplifies this is Creamy Baked Spaghetti Squash Alfredo. This dish not only delivers a rich and creamy taste reminiscent of the classic Alfredo but also offers a plethora of health benefits, making it an attractive option for both health-conscious eaters and pasta lovers alike.

Baked Spaghetti Squash Alfredo

Discover a deliciously healthy twist on a classic favorite with Creamy Baked Spaghetti Squash Alfredo. This nutritious dish uses spaghetti squash as a pasta substitute, combining it with a rich and creamy sauce made from wholesome ingredients like cauliflower and almond milk. Perfect for those following low-carb, gluten-free, or vegan diets, this recipe ensures you can enjoy a comforting meal without compromising on health. Try it for a satisfying dinner that’s both guilt-free and flavorful!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper, to taste

2 cups cauliflower florets (fresh or frozen)

1 cup low-sodium vegetable broth

1 cup unsweetened almond milk

2 tablespoons nutritional yeast

2 garlic cloves, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ cup grated Parmesan cheese (or vegan alternative)

Fresh basil leaves, for garnish

Extra Parmesan cheese, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast in the oven for 30-40 minutes, or until tender. (A fork should easily pierce the flesh.)

      Cook Cauliflower: While the squash is baking, boil or steam the cauliflower florets until tender (about 5-7 minutes). Drain and set aside.

        Make the Alfredo Sauce: In a blender, combine the cooked cauliflower, vegetable broth, almond milk, nutritional yeast, minced garlic, onion powder, Italian seasoning, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

          Combine Ingredients: Once the spaghetti squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into strands and transfer it to a large mixing bowl. Pour the creamy Alfredo sauce over the spaghetti squash strands and mix until evenly coated.

            Bake the Dish: Transfer the spaghetti squash mixture back to the squash shells or a greased baking dish. If using the shells, you can sprinkle the top with grated Parmesan cheese or additional nutritional yeast for a cheesy flavor. Bake for an additional 15-20 minutes at 375°F (190°C) until heated through and slightly golden.

              Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and serve with extra Parmesan cheese on the side, if desired. Enjoy your delicious Baked Spaghetti Squash Alfredo!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings