Vegan alfredo spaghetti squash

Written by Kajsa IngelssonSeptember 28, 2016


I have to tell you guys i’m obsessed with spaghetti squash. It’s cheap, easy to cook and the perfect substitute for pasta for all of us trying to stay grain free. OK, I must admit it’s not the prettiest dish ever made but it’s filling, creamy and garlicy. To me, it’s the ultimate comfort food 🙂


♥ Alfredo Spaghetti Squash

Serves 4

For the dish:

  • 1 large red bell pepper, diced
  • 2 big button mushrooms, diced
  • 1 small onion, diced
  • Some fresh basil, diced
  • 1 – 2 tablespoons coconut oil

For the sauce:

  • 1 cauliflower
  • 2 cups (5 dl) almond milk
  • 3 big garlic cloves, freshly crushed
  • 5 tablespoons nutritional yeast
  • 1 teaspoon herbamare salt, or to taste
  • A splash of tamari, or to taste

For the spaghetti squash:

  • 1 spaghetti squash
  • 1-2 teaspoons extra virgin olive oil

How to:

Make the spaghetti squash:

  • Prepare spaghetti squash by cutting the spaghetti squash in half.
  • Scrape out all the seeds from the inside.
  • Rub olive oil on the inside of the spaghetti squash.
  • Bake face down at 350°F for approximately 45-50 minutes.
  • Use a fork to scrape the inside of the squash out to use as “pasta.”

Make the sauce:

  • Cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, then strain.
  • Put the cauliflower, milk, nutritional yeast, pink Himalayan salt, cayenne pepper, and garlic in a high-speed and blend until smooth and creamy.

Make the veggies:

  • Dice the red bell peppers, onions, and mushrooms.
  • In a saucepan, saute the red bell peppers, onions, and mushrooms until they are tender.
  • Combine the vegetables, spaghetti squash pasta, and cauliflower alfredo sauce.
  • Toss with fresh chopped basil right before serving and enjoy!