Ingredients
For the spaghetti squash:
- 1 spaghetti squash
- 1 tbsp avocado oil
- Sprinkle unrefined sea salt
For the sauce:
- 1 medium cauliflower about 6 cups
- 1 ½ cup chicken or vegetable broth
- ½ cup full fat coconut milk
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1-2 tsp unrefined sea salt depending on preference
- 1-2 garlic cloves depending on preference
- ½ cup baby spinach thinly sliced (optional topping)
- 2 tbsp fresh parsley chopped (optional topping)
For the vegan parmesan
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp unrefined sea salt
Instructions
For the squash:
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Cut squash lengthwise. Scoop out the seeds with a spoon and discard.
- Drizzle avocado oil and sprinkle sea salt over the two halves of spaghetti squash.
- Place face down on the baking sheet and pop into the oven.
- Roast for 45 minutes.
- Remove from oven and use a fork to pull the strands of the spaghetti squash into ribbons.
For the alfredo sauce:
- Chop the cauliflower in florets and steam for 6-8 minutes. You can also boil the florets, but adjust the bone broth later in the recipe because the cauliflower may become waterlogged.
- Place in a food processor or high-speed blender with all the remaining sauce ingredients except the spinach and parsley. Blend until well combined. I usually start the sauce in the food processor for easier mixing, but then pour it into my Vitamix to get a super smooth texture.
- Taste and adjust seasoning if required.
For the parmesan:
- Add all the ingredients to a small food processor or blender.
- Blend until the cashews are very fine or resemble a powder.
To assemble:
- You can either use the shell of the squash as a bowl or scoop spaghetti squash ribbons into bowls.
- Pour desired amount of sauce on top and garnish with spinach and parsley.
- Sprinkle with vegan parmesan.
- Serve.
Notes
Any unused alfredo sauce can be kept in the fridge for 3-5 days or frozen for later use.