Spaghetti Squash Alfredo (Vegan + Gluten Free)

This Spaghetti Squash Alfredo is basically magic on a plate. It’s low-carb, gluten free, vegan and SO incredibly satisfying. Make this when you’re craving a cheat meal (but don’t actually want to cheat).

THE RECIPE

INGREDIENTS

• 1 large spaghetti squash halved and seeds removed.
• 2 cloves garlic minced and divided
• 1 tablespoon plus 2 tsp olive oil
• 2 cups cauliflower florets chopped into large pieces
• 1/4 cup almond milk
• 2 tablespoons nutritional yeast
• 1/2 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon Earth Balance or vegan butter substitute
• Salt to taste
• 1 tablespoon fresh parsley chopped

INSTRUCTIONS

1. Heat oven to 400 degrees. Place spaghetti squash halves on a baking sheet and drizzle with 1 tablespoon of olive oil. Rub with half of minced garlic (set aside the remaining minced garlic to be used later) and season with salt. Roast for 30-45 minutes or until squash is tender.
2. Steam or boil cauliflower until fork tender, about 5-7 minutes. Transfer to a food processor or high speed blender.
3. Add 2 teaspoons olive oil to a small skillet and heat over medium low heat. Sauté remaining garlic in olive oil for 2-3 minutes or until fragrant. Add to food processor along with almond milk, nutritional yeast, lemon juice, garlic powder, nutmeg, Earth Balance and salt. Blend until completely smooth.
4. Scrape the spaghetti squash with a fork to release strands and season with additional salt, if desired. Transfer spaghetti squash to plates and spoon the cauliflower Alfredo sauce on top. Garnish with parsley and serve.

Source: lepetiteats.com

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