Vegan Spaghetti Squash Alfredo
This Vegan Spaghetti Squash Alfredo has big flavor without all the fat and calories of the original.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 spaghetti squash you may have extra, depending up the size
- 1 tablespoon olive oil + more for drizzling
Cauliflower Alfredo Sauce
Preheat oven to 450°.
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.
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 longer. Add chopped cauliflower and almond milk. Bring to a boil, then reduce to a simmer. 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.
Calories: 173kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 195mg | Potassium: 705mg | Fiber: 7g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 59.3mg | Calcium: 194mg | Iron: 1.5mg