Go Back
Spaghetti squash has gained popularity as a versatile ingredient in the culinary world, especially among those seeking healthier alternatives to traditional pasta. This unique winter squash, with its fibrous strands that resemble spaghetti when cooked, allows for a myriad of flavorful dishes while providing a nutritious base. One standout recipe that showcases the adaptability of spaghetti squash is the Creamy Spaghetti Squash Alfredo Bake. This dish not only offers a comforting, creamy texture but also caters to various dietary preferences, making it an appealing option for plant-based eaters and those looking to reduce their carbohydrate intake.

Spaghetti Squash Alfredo Bake

Discover the delicious and healthy Creamy Spaghetti Squash Alfredo Bake! This comforting dish transforms spaghetti squash into a creamy, indulgent meal that's perfect for family dinners or meal prep. Packed with nutritious ingredients like cauliflower, cashew milk, and fresh greens, this recipe serves as a flavorful alternative to traditional pasta. Easy to customize with your favorite veggies or proteins, it's a satisfying choice for health-conscious eaters and comfort food lovers alike. Enjoy a guilt-free twist on a classic favorite!
Print Recipe Pin Recipe

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 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 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: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil, and sprinkle generously with salt and pepper. Place 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 shredded with a fork.

    Make the Cauliflower Alfredo Sauce: While the squash is baking, steam the cauliflower florets 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 until smooth and creamy. Taste and adjust seasoning with salt and pepper if necessary.

      Combine Ingredients: Once the spaghetti squash is done, remove it from the oven and let it cool slightly. Use a fork to shred the flesh into spaghetti-like strands and transfer them to a large mixing bowl. Add the cauliflower Alfredo sauce, chopped spinach, half of the Parmesan cheese, and half of the fresh parsley. Mix well until everything is evenly distributed.

        Assemble the Bake: Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Sprinkle the remaining Parmesan cheese on top. In a small bowl, combine the panko breadcrumbs with melted butter and sprinkle evenly over the casserole.

          Bake and Serve: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Allow it to cool for about 5 minutes before serving. Garnish with the remaining parsley for a fresh touch.

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