Creamy Coconut Cashew Spaghetti Squash Alfredo
Ingredients
The spaghetti squash and cauliflower
-
1
medium
spaghetti squash
-
1
head
cauliflower
-
2
tablespoons
olive oil
-
1
teaspoon
chili powder
-
to taste
salt
-
to taste
pepper
Coconut Cashew Alfredo Sauce
-
1
cup
canned full fat coconut milk
-
¾
cup
salted roasted cashews
-
2
tablespoons
lemon juice
-
¼
cup
nutritional yeast or parmesan cheese
-
2
cloves
garlic
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
¼
cup
fresh basil and parsley, chopped
-
pinch
crushed red pepper flakes
-
2-4
poached or fried eggs (optional)
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half and drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Place cut side up on a baking sheet and bake for 30 to 45 minutes until tender.
- Add cauliflower florets to another baking sheet, toss with remaining olive oil, chili powder, salt, and pepper, and roast for 25-30 minutes until charred and golden.
- In a blender, combine coconut milk, cashews, lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy, then stir in crushed red pepper, basil, and parsley.
- Once the squash and cauliflower are done, scrape the squash into strands and mix with the coconut sauce. Serve warm with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
352
Total fat
24g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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