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Creamy Vegan Spaghetti Squash Alfredo

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Holly


  • 1 large spaghetti squash
  • 1-2 Tablespoons extra virgin olive oil
  • 1 head of broccoli , chopped
  • 8 ounces mushrooms , sliced

For the Sauce:

  • 8 large cloves garlic , minced
  • 2 Tablespoons butter
  • 5-6 cups cauliflower , chopped
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup unsweetened almond milk


For Spaghetti Squash:

  • Preheat oven to 400 degrees F. With a large and very sharp knife, cut the spaghetti squash in half long-ways. With a spoon, scrape out the seeds and "guts." Drizzle with olive oil. Turn flesh-side-down in a 9x13 baking pan. Bake for 50-60 minutes, until tender with pierced with a fork. Remove from oven, and with a fork, scrape out the flesh to create spaghetti squash "noodles."

For Broccoli & Mushrooms:

  • In a large pot, heat a couple inches of water to medium heat. Using a metal steamer in the bottom of the pot, place broccoli and mushrooms in and steam until broccoli is bright green and tender.

For Sauce:

  • Saute the minced garlic with butter in a large nonstick skillet over low heat. Cook for several minutes or until garlic is soft and fragrant. Remove from heat and place in blender.
  • Bring the vegetable broth to a boil in same large skillet. Add cauliflower and cook, covered for 7-10 minutes or until cauliflower is very tender and falls apart when pierced with a fork. Do not drain.
  • Use a slotted spoon to transfer cauliflower to the blender with garlic and butter. Add 1 cup of the cooked vegetable broth, salt, pepper, and almond milk. Blend for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.

To Assemble:

  • Top spaghetti squash with steamed veggies and hot cauliflower alfredo sauce.


Makes 4-6 servings
Sauce Adapted from Pinch of Yum