Easy Vegan Spaghetti Squash Alfredo

This vegan spaghetti squash Alfredo will satisfy your Alfredo pasta cravings with fewer carbs! It’s rich and satisfying but dairy-free and gluten-free!

Hungry for the comfort of pasta Alfredo but want something lighter? This vegan Alfredo recipe got you!

Do not be intimidated by the ingredients and process because it’s actually sneakily easy to make.

Bonus: The spaghetti squash noodles and cauliflower Alfredo sauce can even be used for other recipes, so it’s like getting three recipes in one!

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Looking for more plant-based sauce recipes that even meat and dairy lovers will love? Make sure to also check our vegan recipes for bolognese and cheese sauce!

Why You’ll Love This Vegan Spaghetti Squash Alfredo Recipe

• This vegan spaghetti squash Alfredo will satisfy your cravings with less carbs and fat, thanks to the dairy-free Alfredo sauce and vegetable noodles!
• Comforting and delicious, this vegan Alfredo is perfect for those who want to start their vegan journey. 
• The components of this dish are versatile! The spaghetti squash noodles will also work with other sauces like Stroganoff, while the rich and creamy cauliflower alfredo sauce is not just for pasta dishes—Alfredo pizza, anyone?

Ingredients And Substitutions

Spaghetti squash – Our low-carb alternative to pasta for this vegan Alfredo recipe. 

Extra virgin olive oil – For baking the spaghetti squash.

Broccoli and mushrooms – Our hearty toppings for the vegan spaghetti squash Alfredo. You can also serve the dish with vegan “chicken strips” made from seitan! 

For the sauce:

Garlic and vegan butter – Give the cauliflower almond milk Alfredo sauce a rich and nutty flavor.

Cauliflower – Instead of the usual cashews, this spaghetti squash Alfredo recipe uses cauliflower for its creamy sauce. 

Vegetable broth – You can also use water, but vegetable broth packs the almond milk Alfredo sauce with extra flavor.

Salt and black pepper – Add complexity to the spaghetti squash Alfredo with nutmeg, nutritional yeast for a boost of cheesy flavor, or cayenne pepper to contrast the richness of the sauce!

Plain almond milk – You can use any unsweetened dairy-free milk. Soy milk is an option for a nut-free sauce.

Looking to add a pop of color to your spaghetti squash with alfredo sauce? Top it with fresh herbs like parsley!

Our vegan parmesan cheese and chili flakes will also make the perfect finishing touches to this healthy comfort food.

Tips For Making This Recipe

Soften the Squash

You can place the whole spaghetti squash in the oven while preheating. After 10 minutes, it will be softer and easier to cut and deseed.

Do Not Overbake the Squash

Do not overbake the squash, or it will become mushy. The spaghetti squash is done once the skin is light brown and can easily be pricked.

Revive the sauce

If the cauliflower almond milk alfredo sauce is starting to dry out, add a few drops of water. You can also revive it with non-dairy milk or olive oil.

Spaghetti Squash Alfredo Recipe FAQs

More Delicious Vegan Pasta Recipes

• Vegan Mushroom Stroganoff
• Instant Pot Vegan Mac and Cheese
• Vegan Mac and Cheese
• Vegan Pasta Puttanesca
• Vegan Broccoli Mac and Cheese

I found this recipe for Vegan Carbonara that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Vegan Spaghetti Squash Alfredo

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This vegan spaghetti squash Alfredo will satisfy your Alfredo pasta cravings with fewer carbs! It's rich and satisfying but dairy-free and gluten-free!

Louisa

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Equipment

• 9 x 13 baking dish
• Pot
• Steamer basket
• Non-stick skillet
• Slotted spoon
• Spatula
• Blender

Ingredients

• 1 large spaghetti squash
• 1 to 2 tbsp extra virgin olive oil
• 1 head broccoli, chopped
• 1 cup mushrooms, sliced

For the sauce:

• 8 large garlic cloves, minced
• 2 tbsp vegan butter
• 5 to 6 cups cauliflower, chopped
• 6 cups vegetable broth
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup unsweetened almond milk

Instructions

For the spaghetti squash:

• Preheat the oven to 400°F.
• Cut the spaghetti squash in half lengthwise. Scrape out the seeds and stringy stuff with a spoon.
• Drizzle the spaghetti squash halves with olive oil, then place them flesh side down on a baking pan.
• Bake for 50 to 60 minutes until fork-tender.
• Remove the baked squash from the oven and scrape the flesh with a fork to create noodles.

For the broccoli and mushrooms:

• Fill a large pot with an inch of water and place over medium heat.
• Once it comes to a rolling boil, place the broccoli and mushrooms in a steamer basket inside the pot.
• Cover, reduce the heat to low, and simmer until the broccoli is tender and bright green.

For the sauce:

• Add the vegan butter to a non-stick skillet over low heat.
• Saute the garlic in butter until soft and fragrant.
• Remove the garlic from the heat and transfer it to the blender.
• In the same skillet, add the vegetable broth and bring to a boil.
• Add the cauliflower and cover. Cook for 7 to 10 minutes until fork-tender. The cauliflower should be falling apart when pierced. Do not drain.
• Transfer the cauliflower to the blender using a slotted spoon.
• Transfer 1 cup of the vegetable broth from the skillet to the blender.
• Add the salt, pepper, and almond milk to the blender.
• Blend until smooth, adding more broth or milk to adjust the sauce’s consistency.

To assemble:

• Top the spaghetti squash with the steamed veggies and pour the cauliflower alfredo sauce on top. Enjoy!

Notes

• You can place the whole spaghetti squash in the oven while preheating. After 10 minutes, it will be softer and easier to cut and deseed.
• Do not overbake the squash, or it will become mushy. The spaghetti squash is done once the skin is light brown and can easily be pricked.
• If the cauliflower almond milk alfredo sauce is starting to dry out, add a few drops of water. You can also revive it with non-dairy milk or olive oil.

*Cauliflower sauce adapted from Pinch of Yum

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