Vegan, Low Fat Spaghetti Alfredo - Quick and Easy!

You Will Need:

1 Spaghetti Squash
1 bag of cauliflower florets or 1 head, chopped (about 3-4 cups total)
1/4 cup nutritional yeast
1/4-1/2 cup almond milk (any unflavored, unsweetened milk)
1 clove garlic, minced
cracked pepper optional

To Make:
  1. Preheat oven to 400*F
  2. Slice spaghetti squash in half long ways
  3. Scoop out seeds in middle
  4. Place face down on a baking sheet. Make several piercings with a knife or fork.
  5. Bake for 40-45 minutes , until the top is not firm any more.
  6. While the squash is cooking, cauliflower until soft.
      6. Strain out water and place boiled cauliflower in a blender
      7. Add minced garlic, almond milk, sea salt to taste, and nutritional yeast.
      8. Blend smooth.
      9. Feel free to add more nutritional yeast and salt for a cheesier flavor.

       10. Once squash is fully cooked, remove from oven and turn over to let cool. 
       11. Scrape out spaghetti noodles with a fork and place in a serving bowl. 
       12. Pour sauce over top, add cracked pepper and serve!


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