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Alfredo Spaghetti Squash
Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
411 kcal
Course:
Main Course
Ingredients
- 2 spaghetti squash
- 1 cup cashews soaked in water
- 2 tablespoons nutritional yeast
- 1 cup almond milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup Parmesan Cheese
- 1 tablespoon Italian seasoning
Instructions
- Pre-heat oven to 400° F.
- Chop the squash in halves and season them with salt, pepper and a drizzle of olive oil. Then put them upside down in a baking tray. Cook them for 30 minutes or until fork-tender.
- Let it cool for a bit and using a fork tear from the sides of the squash to obtain the spaghettis.
- For the sauce, place the soaked cashews, almond milk, nutritional yeast and spices in a blender. Pulse until a smooth consistency.
- Serve the sauce with the spaghetti either in bowls or in the spaghetti’s shell.
- Garnish with parmesan cheese and fresh herbs
- Enjoy!
Cup of Yum
Notes
- -To make it vegan omit the Parmesan Cheese
- -To make your own Italian Seasoning use: ¼ tsp dried thyme, ¼ tsp dried oregano, ¼ tsp basil ¼ tsp chilli flakes
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
46g
(15%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Cholesterol
4mg
(1%)
Sodium
559mg
(23%)
Potassium
839mg
(18%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
651IU
(13%)
Vitamin C
10mg
(11%)
Calcium
294mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 559mg | 23% |
| Potassium | 839mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 294mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.