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In the realm of healthy comfort food, few dishes can compete with the creamy richness of a well-crafted Alfredo sauce. This Creamy Baked Spaghetti Squash Alfredo brings together the wholesome goodness of spaghetti squash and the indulgent taste of Alfredo sauce, all while being plant-based and nutritious. Whether you're trying to incorporate more vegetables into your meals or looking for a delicious alternative to traditional pasta, this recipe is sure to satisfy. In this comprehensive guide, we’ll explore the ingredients, preparation steps, and the health benefits of this delightful dish, ensuring you have all the information needed to create a masterpiece in your kitchen.

Baked Spaghetti Squash Alfredo

Indulge in the creamy goodness of this plant-based Creamy Baked Spaghetti Squash Alfredo! Perfectly blending wholesome spaghetti squash and a velvety cauliflower Alfredo sauce, this dish offers the comfort of classic pasta without the carbs. Rich in vitamins and fiber, it's a nutritious choice for family dinners or meal prepping. Learn step-by-step how to prepare this delightful dish that promises to satisfy your cravings while nourishing your body with every bite. Discover the joy of healthy comfort food!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper, to taste

2 cups cauliflower florets (fresh or frozen)

1 cup low-sodium vegetable broth

1 cup unsweetened almond milk

2 tablespoons nutritional yeast

2 garlic cloves, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ cup grated Parmesan cheese (or vegan alternative)

Fresh basil leaves, for garnish

Extra Parmesan cheese, for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon. Drizzle 1 tablespoon of olive oil onto the inner sides of each half and season with salt and pepper as desired. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender enough to easily pierce with a fork.

      Cook the Cauliflower: While the squash is roasting, bring a pot of water to boil. Add the cauliflower florets and cook for about 5-7 minutes, or until fork-tender. Drain the cauliflower and set aside.

        Make the Alfredo Sauce: In a blender, combine the cooked cauliflower, vegetable broth, almond milk, nutritional yeast, minced garlic, onion powder, Italian seasoning, and a pinch of salt and pepper. Blend on high speed until the mixture is smooth and creamy. Taste the sauce and adjust the seasoning if needed.

          Combine Ingredients: Once the spaghetti squash is ready, take it out of the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl. Gently pour the creamy Alfredo sauce over the spaghetti squash strands, mixing well until they are thoroughly coated.

            Bake the Dish: Transfer the spaghetti squash mixture back into the squash shells for a visually appealing presentation or into a greased baking dish. If using the shells, feel free to sprinkle grated Parmesan cheese or additional nutritional yeast on top for added flavor. Bake for another 15-20 minutes at 375°F (190°C), until heated through and slightly golden on top.

              Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves for a burst of flavor and color. Serve warm, accompanied by extra Parmesan cheese on the side if desired. Enjoy your delightful Baked Spaghetti Squash Alfredo!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings