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In recent years, the culinary scene has seen a significant shift towards healthier eating, with many people embracing plant-based diets and seeking out nutritious alternatives to traditional comfort foods. One dish that perfectly embodies this trend is Delightfully Creamy Spaghetti Squash Alfredo. This delectable recipe takes the classic creamy Alfredo sauce and pairs it with spaghetti squash, creating a light, satisfying meal that doesn’t compromise on flavor or comfort.

Creamy Spaghetti Squash Alfredo

Discover a healthy twist on a classic favorite with Delightfully Creamy Spaghetti Squash Alfredo. This recipe features spaghetti squash as a delicious alternative to traditional pasta, complemented by a creamy sauce made from cauliflower and almond milk. Low in calories and high in fiber, this dish caters to various dietary preferences, including vegan and gluten-free. Enjoy a guilt-free indulgence that satisfies your comfort food cravings while prioritizing nutrition. Perfect for easy weeknight dinners!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 cup cauliflower florets (fresh or frozen)

1 cup unsweetened almond milk (or your preferred plant-based milk)

3 cloves garlic, minced

1/4 cup nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped for garnish

Grated vegan Parmesan cheese (optional, for serving)

Instructions
 

Roast the Spaghetti Squash: Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Brush the insides of each half with olive oil, and generously season with salt and freshly ground black pepper. Place the squash cut-side down on a baking sheet lined with parchment paper, and roast it in the oven for approximately 40-50 minutes. The squash is ready when the flesh is tender and can be easily pierced with a fork.

    Cook the Cauliflower: While the squash is roasting, bring a medium pot of water to a rolling boil. Add the cauliflower florets and let them cook for about 5-7 minutes, or until they are fork-tender. Once done, drain the florets and set them aside.

      Blend the Sauce: In a high-powered blender, combine the cooked cauliflower, almond milk, minced garlic, nutritional yeast, lemon juice, onion powder, and nutmeg (if you’re using it). Season with a pinch of salt and pepper. Blend all the ingredients on high until you achieve a smooth and creamy sauce. Taste and adjust the seasoning as needed.

        Scrape the Squash: After the spaghetti squash is finished roasting, remove it from the oven and allow it to cool slightly for easier handling. Using a fork, gently scrape along the inside to create spaghetti-like strands. Continue until you’ve separated all the flesh into strands.

          Combine: In a large mixing bowl, combine the spaghetti squash strands with the creamy cauliflower Alfredo sauce. Toss thoroughly to ensure that every strand is beautifully coated with the sauce. If you find the sauce is too thick for your liking, feel free to add a splash more of almond milk to reach your desired consistency.

            Serve: Dish out the creamy spaghetti squash Alfredo into serving bowls. Garnish with a sprinkle of fresh chopped parsley and a light dusting of vegan Parmesan cheese, if desired, for an extra touch of flavor.

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

                - Presentation Tips: For an elegant touch, serve the dish in shallow bowls, and consider adding a drizzle of olive oil on top with a few sprigs of parsley for a pop of color. Enjoy this delicious and healthy twist on classic Alfredo!