Spaghetti Squash with Vegan Alfredo Sauce Recipe

Prep Time 15 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 2
Best Season: Fall
Description

This Spaghetti Squash with Vegan Alfredo Sauce is a light, creamy, and completely plant-based twist on a classic Italian favorite. Made with roasted spaghetti squash and a cashew-based Alfredo sauce, it’s a healthy, gluten-free, and satisfying meal that's perfect for weeknight dinners or elegant entertaining.

Ingredients
    For the Spaghetti Squash:
  • 1 medium spaghetti squash (about 1.2 kg) — halved and seeds removed
  • 1 tbsp olive oil — for brushing
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
    • For the Vegan Alfredo Sauce:
  • 1 cup 1 raw cashews — soaked in hot water for 20 minutes or overnight
  • 1.25 cup unsweetened almond milk — or any plant milk
  • 2 tbsp nutritional yeast — for cheesy flavor
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic — minced
  • 0.5 tsp sea salt — or to taste
  • 0.25 tsp black pepper
  • 1 tbsp olive oil — optional, for richness
  • 1 pinch nutmeg — optional, adds warmth
    • Optional Toppings:
  • 1 tbsp chopped fresh parsley — for garnish
  • 0.5 tsp red chili flakes — for heat
  • 1 tbsp toasted pine nuts or vegan parmesan — for crunch and flavor
Instructions
    Roast the Spaghetti Squash
  1. 1
    Preheat your oven to 200°C. Slice the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a lined baking sheet. Roast for 40–45 minutes until fork-tender. Let rest for 5 minutes before scraping the flesh with a fork to create strands.
    2. Prepare the Vegan Alfredo Sauce
  2. 2
    While the squash is roasting, drain the soaked cashews and add them to a high-speed blender. Add almond milk, nutritional yeast, lemon juice, garlic, sea salt, pepper, olive oil (if using), and nutmeg. Blend on high for 1–2 minutes until smooth and creamy. Adjust consistency with more almond milk if needed.
    3. Combine Squash and Sauce
  3. 3
    Once the squash is ready, use a fork to gently separate the strands into spaghetti-like noodles. Transfer to a large mixing bowl. Pour the vegan Alfredo sauce over the strands and toss gently to coat.
    4. Serve and Garnish
  4. 4
    Plate the creamy spaghetti squash, then top with parsley, chili flakes, and optional pine nuts or vegan parmesan. Serve hot and enjoy!
Note
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of plant milk.
  • Cashew Substitution: Use blanched almonds or silken tofu if allergic to cashews.
  • Flavor Boosters: Add sautéed mushrooms, spinach, or sun-dried tomatoes for more depth.
  • Meal Prep Tip: You can roast the squash and make the sauce up to 2 days in advance.
Keywords: vegan, healthy, gluten-free, dairy-free, low-carb
Read it online: https://petitepanini.com/recipe/spaghetti-squash-with-vegan-alfredo-sauce-recipe/