Vegan Spaghetti Squash Alfredo
This Vegan Spaghetti Squash Alfredo has big flavor without all the fat and calories of the original.
- 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