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In a world where healthy eating is becoming increasingly important, finding delicious alternatives to classic comfort foods can be a game-changer. One such dish that has captured the hearts of health-conscious food enthusiasts is Creamy Spaghetti Squash Alfredo. This recipe not only embraces the creamy goodness of traditional Alfredo sauce but does so with a nutritious twist that makes it suitable for various dietary preferences, including vegan and gluten-free diets.

Creamy Spaghetti Squash Alfredo Recipe

Discover the joy of healthy eating with Creamy Spaghetti Squash Alfredo, a delicious and nutritious alternative to traditional pasta dishes. This recipe features spaghetti squash, which mimics the texture of pasta while being low in calories and carbs. The rich sauce, made from cauliflower and almond milk, offers a creamy flavor that's perfect for any meal. Quick to prepare and satisfying, this dish caters to various dietary needs, making it a wonderful addition to your healthy lifestyle. Enjoy your cooking adventure and delight in this comforting, plant-based dish!
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Ingredients
  

1 medium spaghetti squash

1 cup cauliflower florets (fresh or frozen)

1 cup vegetable broth

1 cup unsweetened almond milk (or any plant-based milk)

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon nutritional yeast (optional, for cheesiness)

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish

Grated Parmesan cheese (or a vegan alternative), for serving

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.

        - Drizzle the inside of each half with olive oil, sprinkle with salt and pepper, and place face down on a baking sheet.

          - Roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.

            Cook the Cauliflower:

              - While the squash is roasting, bring a pot of water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until tender. Drain and set aside.

                Make the Alfredo Sauce:

                  - In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

                    - In a blender, combine the cooked cauliflower, sautéed garlic, vegetable broth, almond milk, nutritional yeast, onion powder, garlic powder, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

                      Combine and Serve:

                        - Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.

                          - In a large mixing bowl, combine the spaghetti squash strands with the creamy Alfredo sauce. Toss until the strands are evenly coated.

                            - Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired.

                              Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings