This Vegan Spaghetti Squash Alfredo has big flavor without all the fat and calories of the original.
Veg on Veg
This creamy, comforting Vegan Spaghetti Squash Alfredo has an Alfredo sauce made with cauliflower, so it’s basically a veg on veg fest. You won’t even notice it’s a big pile of veggies because the Cauliflower Alfredo Sauce is so rich and creamy.
To change things up after eating it the first couple of nights, I added sun-dried tomatoes and a load of chopped basil. You could also throw in some mushrooms, olives, artichokes, or roasted red pepper for even more flavor.
Low Carb
When you are eating low carb like I am right now, spaghetti squash is a great alternative to noodles made with grains. Shirataki noodles and zucchini noodles are other great alternatives, which I have been eating also.
Even before this low carb kick that I am on now, I have always loved substituting ingredients with healthier alternatives. Lettuce leaves, jicama, and nori sheets are good replacements for tortillas in a wrap. Cauliflower tastes great mashed or as a rice substitute. It is easy to make healthy choices when there are so many veggie options!
Other Recipes With healthy Swaps
- Vegan Mashed Cauliflower with Caramelized Onions and Mushrooms
- Fried Cauliflower Rice with Tofu
- Black Olive and Avocado Sweet Potato Toast with Chipotle Crema
- Ginger Sesame Walnut and Hemp Seed Lettuce Wraps
Vegan Spaghetti Squash Alfredo
This vegan alfredo with cauliflower alfredo sauce is a healthy low carb meal. I hope you enjoy it as much as I do!
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Vegan Spaghetti Squash Alfredo
This Vegan Spaghetti Squash Alfredo has big flavor without all the fat and calories of the original.
Ingredients
- 1 spaghetti squash you may have extra, depending up the size
- 1 tablespoon olive oil + more for drizzling
Cauliflower Alfredo Sauce
- 1/4 cup chopped onion
- 2 cloves garlic minced
- 4 cups chopped cauliflower
- 1 1/2 cups unsweetened plain almond milk
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- salt and pepper
- chopped parsley or basil for garnish
Instructions
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Preheat oven to 450°.
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Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down on top. Roast at 450° for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash.
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Cauliflower Alfredo Sauce: Pour olive oil in a hot pan. Add chopped onion and cook on medium - high heat until translucent.
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Add minced garlic, and cook 30 seconds longer. Add chopped cauliflower and almond milk. Bring to a boil, then reduce to a simmer. Cook until cauliflower are tender.
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Put cauliflower mixture along with nutritional yeast, lemon juice, salt, and pepper in a food processor and blend until creamy.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Willow Moon says
Hey Venessa, the only way someone can subscribe is to do it themselves through their own Pinterest account, and click “follow”. Did you go to my follow buttons on the top left of the page? That will take to to my Pinterest account.
candy says
Spaghetti squash has always been a great healthy option for making spaghetti. This looks delicious.
Willow Moon says
Thanks Candy!
Kathy Brown says
Wow this is a vegan dish… Looks amazing… easy too follow instructions. Thank you
Willow Moon says
Thanks Kathy!
Barb says
Wow this looks amazing! I was just telling my husband yesterday that we are going to start Meatless Mondays and this is the first recipe to make him get on board! 🙂
Willow Moon says
Great! I hope you both like it!
Rachel says
I’m not a vegan but this dish looks amazing! Will have to give it a try.
Willow Moon says
Thanks Rachel!
Kristen Kavan says
I LOVE this! My husband is going to freak out that I can make alfreado sauce, paleo! Thanks for this! I cannot wait to make this
Willow Moon says
Thanks Kristen! I hope you both enjoy it!
Esther says
Oh, wow! This looks so delicious! Love spaghetti squash! While I’m a vegetarian, I try to limit dairy consumption. Can’t wait to try this!
Willow Moon says
Thanks Esther! I hope you like it!
Leah says
This sounds amazing! What a great healthy version of the original! I can’t wait to make this!
Twin Pickle says
I’ve never tried the spaghetti squash as spaghetti! Need to give it a go, I would have thought it goes mushy but yours looks great 🙂
Willow Moon says
You should definitely try it! It is not mushy at all. The best way I can describe the texture is a stringy vegetable.
Latasha | Arts and Budgets says
Wow! The Vegan Spaghetti Squash looks amazing. I am a huge fan of Alfredo! 🙂
Jennifer L says
oh this squash alfredo sounds amazing! I’m always on a hunt for a great recipe so I cant wait to try this. Thanks!
Willow Moon says
Thanks Jennifer, I hope you enjoy it!
Cathy says
Mmmm, so tasty! Definitely saving to make this spaghetti squash alfredo! Thanks!
Willow Moon says
Thanks Cathy!
Aarika says
I cannot wait to try this delicious recipe. I LOVE using veggies in place of noodles because they offer so many nutrients, and the Cauliflower Alfredo sauce sounds absolutely divine! Thanks for sharing this incredible treat. I shared your recipe on facebook too. Cheers!
Willow Moon says
Thanks Aarika!
Nancy says
Made this tonight and I was totally impressed ☺Easy and healthy. I did add steamed broccli and beyond meat chicken style strips to bulk it up for hungry boys and everyone loved it! Great recipe and easy to follow instructions. Thank you!
Willow Moon says
Thanks Nancy, I am so glad you and your family liked it! I love broccoli and Beyond Chicken – they both sound great additions!
Peggy Alexander says
What is nutritional yeast ? Does it serve a purpose other than seasoning or can I just use seasonings in place of it ?
Willow Moon says
Nutritional yeast is an inactive yeast from sugarcane and beet molasses. I like it for it’s health benefits and cheesy flavor. You can omit it and use other seasonings, but it won’t have the same cheesy flavor.
Mama Munchkin says
I love subbing spaghetti squash for noodles but I have never tried a cream sauce. Sounds decadent.
Willow Moon says
Thanks!
Beth says
We made this tonight and it was fantastic! How long does the sauce last, we had a pretty big batch!
Thanks!
Willow Moon says
Thanks Beth, I am so glad that you liked it! It should last up to 5 days in the fridge. Also, if you start to get tired of the leftovers, you could add sun-dried tomatoes, mushrooms, artichokes, or roasted red pepper, like I mentioned above for a change of flavors.
Marcia says
This is amazing! I have cut down on carbs recently and needed a satisfying meal that could replace pasta. Thank you for the recipe!
Willow Moon says
Thanks Marcia!
Steve says
Thank you for sharing this awesome, healthy recipe. I made it according to the recipe, except I used an entire head of cauliflower since I wasn’t sure how to get 4 cups of it, and also, I put fresh parsley from my garden into it. I’m roasting the squash seeds right now. With a little salt and oil, roast them for about 10 minutes at 300 degrees. They’re also delicious.
Willow Moon says
Thanks Steve, I’m glad that you liked it! As for getting 4 cups out of a head. I just break the cauliflower into florets or cut it into chunks and measure. I used that as a measurement so that it’s more accurate. I think I roasted the seeds before, but it’s been awhile. It sounds delicious!