Vegan Baked Spaghetti Squash Recipe With Vegan Alfredo Sauce

WHOLE30 SPAGHETTI SQUASH BOATS WITH VEGAN ALFREDO SAUCE

Steps:

• Cook the spaghetti squash as delineated in this guide on how to cook spaghetti squash.
• While the spaghetti squash is cooking, prepare the vegan Alfredo sauce. Follow the directions listed in the Whole30 vegan Alfredo sauce, using a food processor to blend all of the ingredients together.
• After you've blended all of the ingredients to create the sauce in the food processor, add in the arrowroot powder and blend again. Set the sauce aside and prepare the mushrooms.
• In a medium sauce pan, sauce the mushrooms in sea salt and 1/2 tbsp olive oil. Cook until lightly browned, then remove from heat.
• When the spaghetti squash is ready, carefully slice the squash open length-wise using oven mitts as not to burn yourself. Carefully scoop out the seeds and discard. Lightly pull apart the strands of each half of the spaghetti squash.
• Reduce the oven heat to 350F, and place the spaghetti squash halves onto a baking sheet. Add in about 1/2 cup of vegan Alfredo sauce to each spaghetti squash half, along with 1/4 cup mushrooms.
• Toss the sauce to evenly coat the spaghetti squash noodles of each boat. Add on top an additional 1/4 cup of sauce to each boat.
• Place the boats into the oven and bake for another 15 minutes, or until lightly golden brown on top.
• Remove from the oven and carefully place onto dinner plates to serve. Top with chives and enjoy!

VEGAN BAKED SPAGHETTI SQUASH RECIPE WITH VEGAN ALFREDO SAUCE

Steps:

• Preheat oven to 350°F (180°C).
• Using a sharp knife, trim the ends of the spaghetti squash. Discard
• Stand the squash upright on a chopping board and cut the squash lengthwise to divide it in half.
• Using a scoop, scrape out the seeds from both squash halves. Discard the seeds.
• Cover a large baking sheet with parchment paper and place each half, flesh down onto the sheet.
• Bake for 30 minutes - 40 minutes, often checking to avoid overbaking the squash - this results in mushy flesh that won't create vegetable noodles.
• After 30 minutes, open the oven door and prick the squash skin with a knife. If it's tender, dark yellow/golden in color, it means the squash is cooked.
• Remove from the oven, use oven mittens to flip over the halves on the baking sheet. It's very hot and steams out a lot, so watch out! Try to pull apart the vegetable strands with a fork. If they loosen up easily, the squash is cooked. If they are hard to pull apart, or some still have a light yellow color, return to the oven.
• When cooked, let the halves flesh up on the baking sheet for 15 minutes until all the steam is out.
• When the vegetable has cool down, wear an oven mitten, hold one vegetable half with one hand and scrape the vegetable strands out of the vegetable skin with a fork.
• Set aside the vegetable noodles into a large mixing bowl. Keep the vegetable skins on the baking sheet for later if you intend to use them as a 'baking dish'. Meanwhile, prepare the vegan Alfredo Sauce.

SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE

Steps:

• SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
• SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
• After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
• Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
• PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
• Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
• Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
• Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
• STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.