Vegan Spaghetti Squash Alfredo

Ingredients:      1 spaghetti squash you may have extra, depending up the size  1 tablespoon olive oil + more for drizzling Cauliflower Alfredo Sauce  ¼ cup chopped onion  2 cloves garlic minced

Ingredients continued:       4 cups chopped cauliflower  1 ½ cups unsweetened plain almond milk  ½ cup nutritional yeast  1 tablespoon lemon juice  salt and pepper  chopped parsley or basil

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. Scoop out spaghetti squash.

Cauliflower Alfredo Sauce: Pour olive oil in a hot pan. Add chopped onion and cook on medium - high heat until translucent.

 Add minced garlic, and cook 30 seconds . Add chopped cauliflower and almond milk. Cook until cauliflower are tender.

Put cauliflower mixture along with nutritional yeast, lemon juice, salt, and pepper in a food processor and blend until creamy.

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