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Spaghetti Squash Alfredo Bake: A Creamy Delight Awaits!

spaghetti squash alfredo bake
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A creamy and delicious spaghetti squash alfredo bake that is a healthy alternative to traditional pasta dishes.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 cups cauliflower florets
  • 1 cup almond milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup shredded mozzarella cheese (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  4. Meanwhile, steam the cauliflower florets until soft, about 10 minutes.
  5. In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, olive oil, garlic, salt, pepper, and nutmeg. Blend until smooth.
  6. Once the squash is cooked, use a fork to scrape out the strands into a large bowl.
  7. Mix the spaghetti squash strands with the cauliflower alfredo sauce until well combined.
  8. Transfer the mixture to a baking dish and top with shredded mozzarella cheese if using.
  9. Bake for an additional 15-20 minutes until heated through and cheese is melted.
  10. Let cool slightly before serving.

Notes

  • For a vegan version, omit the mozzarella cheese.
  • Feel free to add cooked chicken or shrimp for extra protein.
  • This dish can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://bibodo.com/spaghetti-squash-alfredo-bake-recipe-2/