Vegan Spaghetti Squash Alfredo
Ingredients• 1 Spaghetti Squash
For the sauce:
• 3 tablespoons of olive oil
• 6+ cloves Garlic, minced
• 3 tablespoons All-Purpose Flour or arrowroot/chickpea flour if gluten-free
• 1 can Coconut Milk + Water as needed
• ⅓ cup Nutritional Yeast
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 pinch ground nutmeg (optional)
InstructionsPreheat the oven to 350°F. Using a sharp knife, cut the squash lengthwise in half. Scoop out the seeds from both squash halves (clean seeds, toss with salt and olive oil, and bake for 15-20 minutes until golden browned for a crunchy treat!). Put squash cut side down into a glass lasagna dish. Bake for 30 - 40 minutes at 350°F until the squash's outer skin can be pricked by a fork easily, and you can easily pull strands out from the inside with the fork. Remove from oven, let cool.
Make the sauce: In a saucepan over medium heat, add olive oil, minced garlic for a few minutes. Then stir in the flour into the oil until it forms a creamy yellow paste, then whisk in the coconut milk. Simmer until the sauce thickens, about 3-4 minutes. Stir in the nutritional yeast, chopped parsley, salt, and pepper. The yeast thickens the sauce again. If too thick, stir in extra 1/4 cup almond or coconut milk or water to get the right consistency. Add nutmeg if desired.
Pour the alfredo sauce over the vegetable noodles, stir gently. Add to a 9x13 baking dish and sprinkle with vegan cheese if desired. Bake for 15-20 minutes until the sauce simmer and cheese is grilled/melted. Serve hot, and sprinkle hot pepper flakes and add basil slivers over top if some spice is desired. Enjoy!
