How To Make Vegan Keto Spaghetti Squash Alfredo Recipe
A creamy and delicious Alfredo dish made with spaghetti squash, vegan ingredients, and Keto-friendly.
Serves:
Ingredients
- 1 medium-sized spaghetti squash, halved and seeds removed
- 1 tbsp olive oil
- 1/4 cup vegan butter
- 2 cloves garlic, minced
- 1 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
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Preheat the oven to 375°F.
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Place the spaghetti squash halves face down on a baking sheet.
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Drizzle with olive oil and sprinkle with salt and pepper.
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Roast the squash for 35-40 minutes or until the flesh is tender and shreds easily with a fork.
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While the squash is roasting, melt the vegan butter in a saucepan over medium heat.
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Add the minced garlic and sauté until fragrant.
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Add the almond milk and bring the mixture to a simmer.
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Whisk in the nutritional yeast and continue cooking the sauce over low heat for 5-7 minutes or until thickened.
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Remove the spaghetti squash from the oven and use a fork to shred the flesh into “spaghetti” strands.
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Pour the Alfredo sauce over the spaghetti squash and stir until well combined.
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Serve with fresh basil or parsley.
Nutrition
- Calories : 200kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 4g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 8g
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