Did you know you can split 1 spaghetti squash into 2-4 meals? Here is the recipe list for a Vegan Spaghetti Squash Alfredo I found on Pinterest.
1 spaghetti squash
1 tablespoon olive oil + more for drizzling
Cauliflower Alfredo Sauce:
1/4 cup onion
2 cloves garlic, minced
4 cups chopped cauliflower
1 1/2 cups unsweetened plain almond milk
1/2 cup nutritional yeast
1 tablespoon lemon juice
salt and pepper
chopped parsley or basil for garnish
Preheat oven to 450°.
Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down on top. Roast at 450° for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash.
Cauliflower Alfredo Sauce: Pour olive oil in a hot pan. Add onion and cook on medium – high heat until translucent. Add minced garlic, and cook 30 seconds longer. Add chopped cauliflower and almond milk. Bring to a boil, then reduce to a simmer. Cook until cauliflower are tender. Put cauliflower mixture along with nutritional yeast, lemon juice, salt, and pepper in a food processor and blend until creamy.
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