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!

Course Vegan Main Dish Recipes

Diet Vegan

Prep Time 10

Cook Time 1

Total Time 1 10

Calories 1065kcal

Author Louisa

Equipment

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

Nutrition