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Vegan Spaghetti Squash Alfredo Recipe

★★★★★

4.5 from 105 reviews
  • Author: Simon
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

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.

Ingredients

Scale

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

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

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Find it online: https://kitchenofsimon.com/vegan-spaghetti-squash-alfredo-recipe/