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In recent years, spaghetti squash has gained immense popularity as a fantastic alternative to traditional pasta, appealing to health-conscious eaters and culinary adventurers alike. With its unique texture resembling strands of spaghetti when cooked, this versatile vegetable offers a delicious way to enjoy your favorite flavors without the carbs typically associated with pasta. Among the myriad of recipes that highlight spaghetti squash, the Creamy Spaghetti Squash Alfredo Bake stands out as a comforting yet nutritious dish that captures the essence of classic Alfredo sauce while adding a modern twist.

Spaghetti Squash Alfredo Bake

Discover the Creamy Spaghetti Squash Alfredo Bake, a healthy and delicious twist on classic Alfredo. This recipe highlights spaghetti squash as a low-carb, nutrient-packed alternative to pasta, blending it with a velvety cauliflower sauce, spinach, and optional cheese. Perfect for vegan and gluten-free diets, this dish is comforting and satisfying, making it ideal for family dinners or meal prep. Enjoy a rich, creamy flavor without the carbs and indulge in a guilt-free culinary experience.
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

2 cups cauliflower florets

2 cloves garlic, minced

1 cup vegetable broth

1 cup unsweetened cashew milk (or any unsweetened plant-based milk)

1 teaspoon nutritional yeast

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg

1 cup grated Parmesan cheese (or a vegan alternative)

1/2 cup cooked spinach, chopped

1/4 cup fresh parsley, chopped

1/2 cup panko breadcrumbs

1 tablespoon melted butter (or vegan butter)

Instructions
 

Prepare the Squash: Begin by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the interior of the squash halves with olive oil and season generously with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.

    Make the Cauliflower Alfredo Sauce: As the squash bakes, steam the cauliflower florets in a pot with a steamer basket until tender, about 10 minutes. In a high-speed blender, combine the steamed cauliflower, minced garlic, vegetable broth, cashew milk, nutritional yeast, onion powder, garlic powder, and nutmeg. Blend on high until the mixture is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.

      Combine Ingredients: Once the spaghetti squash is finished baking, remove it from the oven and allow it to cool for a few minutes. Using a fork, shred the flesh into spaghetti-like strands and transfer them to a large mixing bowl. Pour in the creamy cauliflower Alfredo sauce, add the chopped spinach, half of the grated Parmesan cheese, and half of the chopped fresh parsley. Stir well until all ingredients are evenly coated and combined.

        Assemble the Bake: Lower the oven temperature to 350°F (175°C). Grease a baking dish with non-stick spray or a little olive oil. Spoon the spaghetti squash mixture into the prepared dish. Sprinkle the remaining Parmesan cheese over the top. In a small bowl, mix the panko breadcrumbs with melted butter until well-coated, then evenly scatter this mixture over the casserole.

          Bake and Serve: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly. Once done, allow the dish to cool for about 5 minutes before serving. For an added touch of freshness, garnish with the remaining chopped parsley just before serving.

            Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings.