Baby Bella Mushroom Spaghetti Squash with Cashew Alfredo Sauce
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.
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.