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To make a delicious Spaghetti Squash Alfredo, you'll need these simple ingredients: - 1 medium spaghetti squash - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup raw cashews (soaked in water for at least 3 hours) - 1 cup vegetable broth - 1/4 cup nutritional yeast - 1 tablespoon fresh lemon juice - Kosher salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) - Cherry tomatoes, halved (for garnish) These ingredients work together to create a creamy and satisfying dish. The spaghetti squash serves as a light base, while the cashews add creaminess. Nutritional yeast gives that cheesy flavor without any dairy. Don't forget the garlic and lemon juice for a burst of flavor! The parsley and cherry tomatoes make the dish visually appealing and fresh. {{ingredient_image_2}} 1. Preheat your oven. Set it to 400°F (200°C). This helps cook the squash evenly. 2. Cut the squash. Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. 3. Drizzle with olive oil. Pour one tablespoon of olive oil on the cut sides. Spread it to coat well. 4. Season the squash. Sprinkle kosher salt and black pepper evenly on the cut sides. 5. Roast the squash. Place the squash halves cut-side down on a lined baking sheet. Roast for 40-50 minutes. The flesh should be tender. 1. Blend the sauce. In a blender, add soaked cashews, minced garlic, vegetable broth, nutritional yeast, and lemon juice. 2. Adjust the consistency. Blend until smooth. If it's too thick, add more vegetable broth. Blend until you reach the right texture. 3. Season the sauce. Taste the sauce and add salt and pepper as needed. This will enhance the flavors. 1. Scrape the strands. Once the squash cools, use a fork to scrape the flesh into spaghetti-like strands. 2. Mix with the sauce. In a large bowl, combine the squash strands with the Alfredo sauce. Toss gently to coat. 3. Serve and garnish. Dish it out warm, adding chopped parsley and halved cherry tomatoes on top. These add color and taste. This dish is not only easy to make, but it's also packed with flavor and nutrients! - Roasting Spaghetti Squash: Cut the squash in half. Remove the seeds. Drizzle with olive oil. Add salt and pepper. Place cut-side down on parchment. Roast at 400°F for 40-50 minutes. The flesh should be tender and easy to shred. - Creamy Sauce Texture: Soak cashews for at least three hours. Blend with garlic, broth, and nutritional yeast until smooth. If too thick, add more vegetable broth until creamy. Taste and adjust seasoning with salt and pepper. - Plating for Presentation: Use individual pasta bowls for a nice touch. Top with extra olive oil for richness. Sprinkle with parsley and add halved cherry tomatoes for color. - Pairing Ideas: Pair this dish with a fresh salad or some crusty bread. A light white wine can complement the flavors well. - Alternative Vegetables: You can try zucchini or butternut squash instead of spaghetti squash. Both give a similar texture and taste. - Dairy-Free Options: For a dairy-free Alfredo, use cashews as the base. You can also use almond or coconut milk to add creaminess. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin, indicating ripeness and flavor. Soak Cashews Properly: Soaking cashews for at least three hours softens them and ensures a creamy texture in your Alfredo sauce. Adjust Sauce Consistency: If your Alfredo sauce is too thick, gradually add more vegetable broth until you reach the desired creaminess. Add Depth of Flavor: Incorporate additional spices like nutmeg or smoked paprika into the Alfredo sauce for a unique flavor twist. {{image_4}} You can make your Spaghetti Squash Alfredo even better with some tasty add-ins. Cooked veggies add color and nutrients. Try adding: - Spinach - Broccoli - Bell peppers These veggies blend well with the creamy sauce. They also give a nice texture. You can also add protein to make it heartier. Consider: - Grilled chicken - Shrimp - Tofu Adding protein makes the dish more filling. Each option adds flavor and a personal touch. Changing garnishes can reflect the seasons. In spring, fresh herbs like basil or chives work well. In summer, try adding bright cherry tomatoes for color. In fall, consider roasted pumpkin seeds. In winter, add warm spices like nutmeg or cinnamon for a cozy touch. For holidays, you can adapt flavors too. For Thanksgiving, add sage or thyme. For Christmas, a sprinkle of cranberries can add a festive twist. Feel free to switch up the sauce. While the Alfredo is creamy and rich, you can try: - Pesto for a fresh taste - Marinara for a classic twist Adding spices can also enhance the flavor. A pinch of red pepper flakes adds heat. Fresh herbs like parsley or basil can brighten the dish too. Experiment with different combinations to find your favorite! To keep your Spaghetti Squash Alfredo fresh, store it in an airtight container. Place it in the fridge right after it cools. It stays good for about 3-4 days. For best taste, eat it within this time frame. Always check for any signs of spoilage before eating leftover dishes. When reheating, I recommend using the stovetop. This method helps keep the texture smooth. Heat on low, stirring often until hot. You can also use the microwave. If you do, cover the dish and heat in short bursts. Avoid overcooking, as this can dry out your meal. You can freeze Spaghetti Squash Alfredo, but keep a few things in mind. First, let it cool completely before freezing. Use a freezer-safe container to prevent freezer burn. It’s best to eat it within 2-3 months for full flavor. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stovetop or in the microwave. To cook spaghetti squash in the microwave, first, cut it in half. Remove the seeds. Place the halves cut-side down in a microwave-safe dish with a little water. Cover with a lid or plastic wrap. Microwave on high for about 10 to 12 minutes. Check for tenderness; it should easily shred with a fork. This method is quick and saves time. Yes, you can make Spaghetti Squash Alfredo ahead of time. Cook the squash and prepare the Alfredo sauce separately. Store them in airtight containers in the fridge. They stay fresh for about three days. When ready to serve, heat both the squash and sauce. Combine them just before serving to keep the texture nice. Spaghetti squash is low in calories and carbs. It has more fiber than regular pasta. One cup has about 42 calories and 10 grams of carbs. It is rich in vitamins A and C, which support your immune system. This makes it a healthier choice for meals, especially for those watching their weight. Yes, you can use other nuts for the Alfredo sauce. Almonds or walnuts are great options. They add a different flavor but still keep the sauce creamy. Just remember to soak them like cashews for a smooth texture. Each nut brings its unique taste, so feel free to experiment! This blog post covered how to make a tasty Spaghetti Squash Alfredo. You learned about the key ingredients, step-by-step instructions, and helpful tips. We explored different variations and storage methods to keep your dish fresh. In closing, cooking can be simple and fun. Using spaghetti squash offers a healthy twist on a classic favorite. Give it a try, and enjoy your delicious meal!

Spaghetti Squash Alfredo Delight

A creamy and delicious spaghetti squash dish that serves as a healthy alternative to traditional pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup raw cashews (soaked in water for at least 3 hours)
  • 1 cup vegetable broth
  • 1 quarter cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • to taste Kosher salt
  • to taste freshly cracked black pepper
  • for garnish fresh parsley, finely chopped
  • for garnish cherry tomatoes, halved

Instructions
 

  • Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and extract the seeds from the center using a spoon.
  • Drizzle a tablespoon of olive oil evenly over the cut sides of the squash. Generously sprinkle with salt and freshly cracked black pepper. Place the squash halves on a baking sheet lined with parchment paper, cut-side down.
  • Roast the spaghetti squash in the preheated oven for about 40-50 minutes or until the flesh is tender and easily shredded into strands with a fork.
  • While the squash is roasting, prepare your creamy Alfredo sauce. In a high-speed blender, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, and fresh lemon juice. Blend on high until the mixture is silky smooth and creamy. If the sauce is too thick for your liking, add more vegetable broth until you achieve your desired consistency. Season with salt and pepper to taste.
  • Once the squash has roasted to perfection, remove it from the oven and let it cool for a few minutes. Use a fork to gently scrape the flesh into long, spaghetti-like strands.
  • In a large mixing bowl, carefully combine the spaghetti squash strands with the Alfredo sauce, tossing gently until the strands are evenly coated in the luscious sauce.
  • Serve the dish warm, garnished with a sprinkle of freshly chopped parsley and halved cherry tomatoes, which add a delightful burst of color and flavor.

Notes

For an elegant touch, serve it in individual pasta bowls, and consider drizzling a little extra olive oil on top for richness.
Keyword alfredo, healthy, pasta alternative, spaghetti squash, vegan