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+ servings
Spaghetti squash alfredo topped with fresh parsley.

Creamy Spaghetti Squash

Jillian Glenn
Looking for a healthier alternative to Alfredo pasta? Spaghetti squash is a fiber-filled and lower calorie/lower carb alternative to pasta. Here, we serve it covered with a creamy vegan pasta sauce that will make you want to lick the plate clean! This recipe is so easy, and even non-vegans will love it.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings
Calories 280 kcal

Ingredients
  

Roasted Spaghetti Squash

  • 1 tablespoon olive oil
  • 2 large spaghetti squash
  • salt and pepper

Easy Homemade Alfredo Sauce

  • 2 cups full fat, plain unsweetened almond milk
  • ½ cup vegan butter or olive oil
  • 1 tablespoon minced garlic
  • 1 cup store-bought vegan parmesan cheese
  • 4 tablespoon regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gf flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
  • salt and pepper
  • 2 tablespoon freshly chopped parsley

Instructions
 

Roasting the Spaghetti Squash

  • Preheat the oven to 400 degrees F.
  • Slice spaghetti squash in half (lengthwise), and use a spoon to remove the seeds and filling. Drizzle the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, onto a baking sheet lined with aluminum foil or parchment paper. Bake for 40-45 minutes in the oven. You will know they are done when the skin is tender to touch and the "strands" of the squash pull apart easily with a fork.

Making the Alfredo Sauce

  • While the spaghetti squash bakes, prepare the vegan alfredo sauce. Bring a medium saucepan with butter to medium heat. Once the butter is melted and begins to sizzle, add the garlic. Cook for 1 minute, stirring, until the garlic sizzles and is fragrant but not browned.
  • Add the almond milk and bring the pot to a boil. Once boiling, reduce the heat to low and whisk in the flour. Make sure all the lumps are out. Season with salt and pepper and continue to cook for another 5 minutes. Whisk in the vegan parmesan and keep warm until ready to serve.
  • Once the spaghetti squash is done baking, allow it to cool and use a fork to pull apart the strands. Transfer the strands onto a serving dish and discard the spaghetti squash skin. Pour the Vegan Alfredo sauce over the spaghetti squash (you may not need all of the sauce). Sprinkle with freshly chopped parsley and enjoy!

Notes

While this dinner is truly best eaten right away, leftovers can be stored in the fridge for a day or two. Store in an airtight container in the refrigerator. Reheat gently in the microwave.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 20gProtein: 7gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 323mgPotassium: 272mgFiber: 4gSugar: 7gVitamin A: 387IUVitamin C: 5mgCalcium: 281mgIron: 1mg
Keyword creamy spaghetti squash, spaghetti squash alfredo
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