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Spaghetti-Squash-with-Creamy-Cauliflower-and Basil-Alfredo-Sauce
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Spaghetti Squash with Basil and Creamy Cauliflower Afredo Sauce

This Spaghetti Squash with Basil and Creamy Cauliflower Alfredo Sauce is an easy and healthy plant-based recipe made with clean, real food ingredients. It's the perfect plant-based meal that can be made in 3 easy steps using a dairy-free alfredo sauce!
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Paleo-Friendly }
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 241kcal
Author: Karielyn Tillman

Equipment

Ingredients

For the veggie saute':

  • 1 large organic red bell pepper (diced)
  • 1 cup organic mushrooms (diced)
  • 1 small organic onion (diced)
  • ¼ cup organic fresh basil leaves (chopped)
  • 1 tablespoon 100% pure avocado oil

For the spaghetti squash pasta:

  • 1 spaghetti squash
  • 2 teaspoons 100% pure avocado oil

For the alfredo sauce:

  • 1 large organic cauliflower (cut into floret pieces)
  • 2 cups homemade almond milk
  • 5 cloves organic garlic (freshly crushed)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon Himalayan pink salt
  • 1 pinch organic cayenne pepper
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare a cookie sheet lined with parchment paper, then set aside.

Prepare the spaghetti squash pasta:

  • Prepare spaghetti squash by cutting the spaghetti squash in half, then scraping out all the seeds from the inside.
  • Rub or brush the avocado oil on the inside and outer rim of the spaghetti squash.
  • Place the spaghetti squash on the prepared cookie sheet and bake face down at 350 degrees Fahrenheit for approximately 45-50 minutes.
  • Use a fork to scrape the inside of the squash out to use as "pasta".

Prepare the alfredo sauce:

  • While the spaghetti squash is baking, begin preparing the alfredo sauce by adding the cauliflower floret pieces to a large pot filled with filtered/purified water, boil for approximately 15 minutes or until tender, then strain.
  • Add the boiled cauliflower pieces and the remaining ingredients for the alfredo sauce to a Vitamix and blend until creamy and smooth.
  • Taste and adjust the seasonings to your preference, then set aside.

Prepare vegetables:

  • Dice the red bell peppers, onions, and mushrooms, then chop the fresh basil.
  • Add the veggies to a non-toxic skillet with the avocado oil and 1-2 pinches of Himalayan pink salt and pepper, then gently saute' until they are soft and tender.

Assembly:

  • Once the spaghetti squash is finished baking, use a fork to scrape out the inside of the squash to use as "pasta", then add it to the skillet with the vegetables.
  • Pour the alfredo sauce over the top of the squash and veggies and gently toss until the sauce is evenly distributed.
  • Lightly warm it on the stovetop and garnish with fresh chopped basil before serving.

Notes

Recipe inspired by and slightly adapted from: https://bakerbettie.com/vegan-cauliflower-alfredo/ (Inactive Link)

Nutrition

Serving: 1svg | Calories: 241kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Sodium: 561mg | Fiber: 11g | Sugar: 14g | Calcium: 268mg