Name: Spaghetti Squash Alfredo
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 cup cooked spaghetti squash ((see step 1 for cooking methods)); 1 tbsp water ((or sub just enough oil to coat the pan)); 1 healthy pinch sea salt (plus more to taste); 0.25 tsp italian herbs ((basil + oregano)); 0.125 tsp garlic powder; 1 pinch pepper flakes ((optional)); 0.25 cup raw cashews; 2 clove garlic (plus more to taste); 2 tbsp nutritional yeast; 0.25 tsp sea salt (plus more to taste); 0.75 cup unsweetened plain almond milk ((or other dairy free milk like rice or hemp)); 1 handful fresh basil ((optional)); null null fresh herbs ((basil or parsley)); null null vegan parmesan cheese ((or additional nutritional yeast)); null null red pepper flake

Instructions

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1

SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly cooked spaghetti squash (4 cups) (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
2

SAUCE: In the meantime, prepare sauce by soaking raw cashews (0.25 cup) in very hot water for ~15 minutes.
3

After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic (2 cloves), nutritional yeast (2 tbsp), sea salt (0.25 tsp), and unsweetened plain almond milk (0.75 cup)) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
4

Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in fresh basil (1 handful) for added flavor and gorgeous green color.
5

PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (1 tbsp) (or oil) to the pan and then add your spaghetti squash.
6

Season with a pinch sea salt (1 healthy), italian herbs (0.25 tsp), garlic powder (0.125 tsp), and red pepper flake (1 pinch) (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
7

Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
8

Serve immediately as is, or garnish with [fresh herbs] (such as parsley or basil), [vegan parmesan cheese], or [red pepper flake] (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
9

STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.