Creamy Coconut Cashew Spaghetti Squash "Alfredo".
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (101)

Creamy Coconut Cashew Spaghetti Squash "Alfredo".

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 25%
CARBS 43G35% OF CAL
11G FIBER17G OTHER15G TOTAL SUGAR
FAT 34G62% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spaghetti squash with a creamy coconut-cashew sauce flavored with garlic and lemon. A dairy-free take on Alfredo that's rich and satisfying.

mainitalianpastavegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 medium spaghetti squash (halved + seeds removed)
  • 1 head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • salt + pepper (to taste)
  • 1 cup canned full fat coconut milk
  • 3/4 cup salted (roasted cashews)
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast OR parmesan cheese
  • 2 cloves garlic (smashed)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh basil + parsley (chopped)
  • pinch or crushed red pepper flakes (to your taste)
  • [vegan parmesan | https://www.halfbakedharvest.com/the-mean-green-detox-salad/] or regular parmesan (for serving)
  • 2-4 poached or fried eggs (optional)
PREP
15M
SODIUM
1071MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.