Looking for a healthy alternative to traditional alfredo pasta? This recipe is non-dairy, gluten-free, and packed full of nutritious ingredients. So, what makes this healthy, you ask? We substitute starchy processed pasta for spaghetti squash! I am always surprised when someone hasn't tried spaghetti squash. It is super easy (and fun!) to make! Then, to make the alfredo sauce is a yummy blend of sweet potatoes, nutritional yeast, non-dairy milk and some other yummy things. To finish the meal off add in sauteed spinach, mushrooms, or broccoli, and this is a nutritionally dense and super yummy meal! I hope you all enjoy! 🙂
Spaghetti Squash Alfredo
2017-10-27 12:40:20
Serves 2
A creamy non-dairy and gluten-free alternative to traditional alfredo pasta that is packed full of nutrients and flavor.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Nutrition Facts
Serving Size
309g
Servings
2
Amount Per Serving
Calories 189
Calories from Fat 19
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 963mg
40%
Total Carbohydrates 31g
10%
Dietary Fiber 11g
45%
Sugars 4g
Protein 14g
Vitamin A
196%
Vitamin C
141%
Calcium
31%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium/large spaghetti squash
- 2 cups broccoli
Alfredo Sauce
- 1 sweet potato (~1.5 cups)
- 3-4 large cloves garlic
- 1 cup almond milk
- 1/4 cup nutritional yeast
- 3/4 tsp salt
- 1/4 tsp pepper
- pinch red pepper flakes
Instructions
- Preheat oven to 415 degrees. While the oven is heating up, half your spaghetti squash and remove the seeds. Grease a baking sheet with coconut oil (or any high smoke point oil) and lay the two squash halves face down. Bake for 30-40 minutes. Try not to overcook as the "noodles" can get mushy!
- While the squash is baking prepare your broccoli and alfredo sauce. Steam or cook broccoli in a separate pan until bright green (about 5min). Set aside.
- In another pot boil your sweet potato until soft. Chop it first so that it cooks quickly. Once cooked add your sweet potato, garlic, almond milk, nutritional yeast, and spices into a blender. Blend until creamy!
- Once your squash is cooked, let cool, then using a fork, fork out the spaghetti squash "noodles" into a bowl. Top with steamed broccoli and your alfredo sauce. Serve and enjoy!
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