Vegan Spaghetti Squash: A Creamy Cashew Alfredo Delight

A Nutritious and Delicious Plant-Based Recipe Perfect for Any Meal

Growing up, I never enjoyed eating squash, and as an adult—especially after becoming vegan—I’ve avoided it altogether. So, imagine my surprise when a spaghetti squash was literally thrown into my lap, compelling me to make something of it. I scrolled through Pinterest for inspiration, and the idea that resonated with me was roasting the spaghetti squash in the oven and using it as a pasta substitute.

As a new vegan back then, I transitioned from eating animal products to a diet high in carbs and processed foods. Now, four years later, I embrace a plant-based, holistic perspective. This means I strive to eat whole, nourishing foods that fuel my body.

When I first transitioned, I used regular boxed pasta. However, as I’ve experimented with different types of pasta, I’ve tried chickpea pasta (great for protein but not my favorite taste), hearts of palm (easy to shred but not quite pasta-like), and whole wheat pasta (not my thing). Then, I discovered spaghetti squash, and it’s now my favorite! It’s low in calories and carbs, yet packed with nutrients—perfect for someone like me who’s vegan, plant-based, postpartum, and on a fitness journey.

Without further ado, let’s dive into how I prepared my spaghetti squash and cashew Alfredo sauce!

Spaghetti Squash Preparation

1. Cutting the Squash: Start by cutting the spaghetti squash in half. This can be challenging, so use your sharpest knife and exercise caution.
2. Removing the Seeds: Once halved, scoop out the seeds and inner fibers.
3. Seasoning: Coat the squash with your choice of seasoning, sea salt, and a drizzle of olive oil. Feel free to experiment with your favorite spices.
4. Roasting: Place the squash halves face down on a baking sheet. Roast at 400°F (200°C) for about 40 minutes or until tender.
5. Cooling & Shredding: Allow the squash to cool slightly, then use a fork to scrape out the spaghetti-like strands into a bowl.

Cashew Alfredo Sauce

While the squash was roasting, I prepared the cashew Alfredo sauce. Here’s how:

1. Soaking Cashews: Soak the cashews overnight in water. For a quicker method, blanch the cashews in hot water and let them sit for at least 10 minutes.
2. Blending: Blend the soaked cashews with sea salt, black pepper, nutritional yeast, garlic powder, onion powder, juice from half a lemon, and your choice of plant milk (I recommend organic almond milk). Start blending on low speed and increase until smooth and creamy.

Sautéed Vegetables

For added flavor and texture, I sautéed a mix of onions, garlic, red and green bell peppers, and parsley. I seasoned them with garlic powder, smoked paprika, coconut aminos, and a favorite seasoning blend from TJ Maxx (Fisherman’s something—I’ll post a picture).

Putting It All Together

Once everything is prepared, combine the spaghetti squash strands, sautéed vegetables, and cashew Alfredo sauce in a large pot. Stir gently to mix all the ingredients, ensuring the sauce coats the squash evenly.

And there you have it—a delicious, wholesome dinner!

Baby Bella Mushroom Spaghetti Squash with Cashew Alfredo Sauce

vivicaroberson

This dish features roasted spaghetti squash as a wholesome, low-carb pasta alternative. Paired with a creamy cashew Alfredo sauce and sautéed vegetables, it's a delicious and nutritious meal. The cashew sauce, enriched with nutritional yeast and fresh lemon juice, offers a rich and creamy texture reminiscent of traditional Alfredo. Customize the sautéed vegetables with your favorites, and enjoy a satisfying and healthy dinner option.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Main Course

Calories 362 kcal

Equipment

• 1 Blender Used to blend the cashew alfredo sauce for consistency.
• 1 Oven Used to roast spaghetti squash.
• 1 Stove top Used to saute veggies and combine ingredients.

Ingredients

  

Spaghetti Squash

• 1 medium spaghetti squash
• 1 tbsp olive oil
• sea salt

Cashew Alfredo Sauce

• 1 cup raw cashews soaked/ blanched
• 1 cup plant milk
• 1 tsp sea salt

Sauteed Vegetables

• 1 large yellow onion diced
• 3 garlic cloves
• 1 red bell pepper diced
• 1 greed bell pepper diced
• parsley handful
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp coconut aminos

Instructions

 

Prepare Spaghetti Squash:

• Preheat oven to 400°F (200°C).
• Cut squash in half, remove seeds, and season with olive oil, sea salt, and spices.
• Place face down on a baking sheet and roast for 40 minutes.
• Cool slightly, then shred into strands with a fork.

Make Cashew Alfredo Sauce:

• Blend soaked cashews with plant milk, sea salt, pepper, nutritional yeast, garlic powder, onion powder, and lemon juice until smooth.

Sauté Vegetables:

• In a skillet, sauté onion, garlic, and bell peppers with garlic powder, smoked paprika, coconut aminos, and your favorite seasoning.

Combine & Serve:

• Mix spaghetti squash, sautéed vegetables, and Alfredo sauce in a pot. Serve warm.