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Spaghetti Squash Alfredo Bake: A Delicious Twist Awaits!

spaghetti squash alfredo bake
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A creamy and delicious spaghetti squash alfredo bake that offers a healthy twist on a classic dish.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 cups cauliflower florets
  • 1 cup almond milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the squash 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 spaghetti squash is cooked, scrape the flesh with a fork to create strands.
  7. In a large bowl, mix the spaghetti squash strands with the cauliflower alfredo sauce.
  8. Transfer the mixture to a baking dish and top with Parmesan cheese if using.
  9. Bake for an additional 20 minutes until heated through and slightly golden on top.
  10. Garnish with chopped parsley before serving.

Notes

  • For a vegan version, omit the Parmesan 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://recipeshungry.com/spaghetti-squash-alfredo-bake-recipe/