Vegan Spaghetti Squash Alfredo Recipe

Introduction

This Vegan Spaghetti Squash Alfredo is a creamy, comforting dish that brings a plant-based twist to a classic favorite. Using spaghetti squash as a noodle substitute, it’s both light and satisfying, perfect for any night of the week.

Ingredients

• 1 Spaghetti Squash
• 3 tablespoons Dairy-Free Butter (Unsalted) or light olive oil
• 4 cloves Garlic, crushed
• 3 tablespoons All-Purpose Flour or arrowroot flour (for gluten-free)
• 1 1/4 cups Almond Milk
• 1/2 cup Coconut Cream or soy cream
• 1/3 cup Nutritional Yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 pinch Ground Nutmeg (optional)
• 1/4 cup Chopped Parsley

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Trim the ends of the spaghetti squash and stand it upright on a chopping board. Carefully cut it lengthwise in half and scoop out the seeds. Discard the seeds.
2. Step 2: Place the squash halves flesh down on a parchment-lined baking sheet. Bake for 30 to 40 minutes, checking after 30 minutes by pricking the skin with a knife. The squash is done when tender and golden. If not quite soft, return to the oven briefly.
3. Step 3: Once cooked, flip the halves over (be careful, it’s hot) and let them rest on the baking sheet for 15 minutes to release steam. Then, use a fork to scrape out the strands of spaghetti squash into a large mixing bowl.
4. Step 4: To make the Alfredo sauce, melt the dairy-free butter or olive oil over medium heat in a saucepan. Add crushed garlic and immediately remove from heat to infuse.
5. Step 5: Stir in the flour to create a creamy paste. Return to medium heat and gradually whisk in almond milk and coconut cream. Cook until the sauce thickens and gently simmers, about 3 to 4 minutes.
6. Step 6: Add nutritional yeast, chopped parsley, salt, and pepper. Stir well until the yeast thickens the sauce again. If preferred thinner, add up to 1/4 cup more almond milk. Optionally, add a pinch of nutmeg.
7. Step 7: Pour the Alfredo sauce over the spaghetti squash strands and mix to coat evenly. Transfer the mixture into the reserved squash shells or a baking dish.
8. Step 8: Bake for 15 to 20 minutes until the sauce simmers. Optionally, sprinkle vegan cheese on top and bake until melted and slightly golden.

Tips & Variations

• For a gluten-free version, use arrowroot flour instead of all-purpose flour.
• Adding a pinch of nutmeg enhances the sauce’s warmth and depth.
• Use coconut cream for a richer sauce or soy cream for a milder flavor.
• Leftover squash shells make a charming serving dish and reduce waste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months. To reheat, warm gently in the oven or microwave until heated through, stirring occasionally for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can bake and scrape out the spaghetti squash up to two days in advance and refrigerate it. Just keep it covered to maintain moisture before adding the sauce.

What can I use instead of nutritional yeast?

Nutritional yeast adds a cheesy flavor, but if you don’t have it, you can use vegan parmesan or omit it entirely, though the sauce may be less savory.

Vegan Spaghetti Squash Alfredo Recipe

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★★★★★

4.5 from 105 reviews

• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A wholesome and comforting Vegan Spaghetti Squash Alfredo recipe featuring tender roasted spaghetti squash strands topped with a creamy, dairy-free Alfredo sauce made from almond milk, coconut cream, and nutritional yeast. This delicious plant-based twist on a classic Italian dish is perfect for a healthy, gluten-free, and vegan-friendly meal.

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Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 Spaghetti Squash

Vegan Alfredo Sauce

• 3 tablespoons Dairy-Free Butter (Unsalted) or light olive oil
• 4 cloves Garlic, crushed
• 3 tablespoons All-Purpose Flour (or arrowroot flour if gluten-free)
• 1 1/4 cups Almond Milk
• 1/2 cup Coconut Cream or soy cream
• 1/3 cup Nutritional Yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 pinch Ground Nutmeg (optional)
• 1/4 cup Chopped Parsley

Optional Toppings

• Vegan Cheese for sprinkling

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Instructions

1. Preheat and Prepare Squash: Preheat your oven to 350°F (180°C). Trim the ends of the spaghetti squash and discard them. Place the squash upright on a chopping board and carefully cut it lengthwise into halves. Using a scoop, remove the seeds from each half and discard.
2. Bake Squash Halves: Line a large baking sheet with parchment paper and place each squash half flesh side down on the sheet. Bake for 30-40 minutes at 350°F (180°C), frequently checking to avoid overbaking, which can cause mushy strands.
3. Check Doneness: After 30 minutes, test the squash by pricking the skin with a knife; it should be tender and golden. Use oven mittens to flip the squash halves over carefully. Try pulling apart the strands with a fork. If they pull apart easily and the flesh is tender, it is ready; if not, bake a little longer.
4. Cool and Scrape Squash: Let the squash halves rest on the baking sheet for 15 minutes to release steam. Once cooled enough to handle, hold one half with an oven mitt and use a fork to scrape out the vegetable strands into a large mixing bowl. Retain the skins if you decide to use them as serving dishes.
5. Prepare the Vegan Alfredo Sauce: In a medium saucepan over medium heat, melt the vegan butter or coconut oil. Stir in the crushed garlic and immediately remove from heat to prevent burning the garlic.
6. Create the Roux: Add the flour to the melted butter and garlic mixture, stirring with a wooden spoon until it forms a creamy yellow paste.
7. Add Liquids and Thicken: Return the saucepan to medium heat and whisk in the almond milk and coconut cream. Cook for 3-4 minutes, stirring continuously, until the sauce thickens and small bubbles form around the edges.
8. Season and Enrich Sauce: Stir in nutritional yeast, chopped parsley, salt, and pepper. The sauce will thicken further. If the sauce becomes too thick, add up to 1/4 cup additional almond milk and stir to combine. Optionally, add a pinch of ground nutmeg for extra warmth.
9. Final Sauce Heat: Cook the sauce for an additional 1-2 minutes over medium heat, stirring to ensure even distribution of ingredients.
10. Combine Squash with Sauce: Pour the vegan Alfredo sauce over the spaghetti squash strands and toss gently to coat all the noodles evenly.
11. Assemble and Bake: Transfer the sauced spaghetti squash back into the squash shells or a large 9×13-inch baking dish. If desired, sprinkle vegan cheese evenly over the top.
12. Bake the Dish: Bake for 15-20 minutes until the sauce is simmering and the vegan cheese is melted and lightly grilled.
13. Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

• Use arrowroot flour as a gluten-free alternative to all-purpose flour.
• If vegan cheese is unavailable or unwanted, the dish is still creamy and delicious without it.
• Adjust thickness of the Alfredo sauce by varying almond milk quantity.
• Be cautious when flipping hot squash halves to avoid burns from steam.
• The squash shells can be used as natural serving bowls for an appealing presentation.
• For extra flavor, fresh herbs like basil or thyme can be added to the sauce.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired vegan

Keywords: Vegan Alfredo, Spaghetti Squash, Dairy-Free Sauce, Plant-Based Pasta, Healthy Vegan Dinner, Gluten-Free Alfredo