Keto Vegan Spaghetti Squash Alfredo

Dive into a creamy, savory, and utterly satisfying Keto Vegan Spaghetti Squash Alfredo that's as nutritious as it is delicious. This low-carb, high-fat dish reinvents comfort food to fit your keto lifestyle perfectly.

Course Dinner

Cuisine Italian-Inspired

Keyword Dairy-Free Alfredo, Keto Vegan Spaghetti Squash Alfredo, Low Carb Alfredo, Spaghetti Squash Recipes, Vegan Keto Dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 298kcal

Equipment

Oven
Baking sheet
Blender or food processor
Saucepan
Measuring cups and spoons
Fork
Knife
Cutting board

Ingredients

1 medium Spaghetti squash (approx. 2-3 lbs or 900g-1.3kg)
1 cup Raw cashews (150g)
1 cup Unsweetened almond milk (240ml)
¼ cup Nutritional yeast (15g)
4 cloves Garlic minced
2 tablespoons Olive oil (30ml)
1 teaspoon Sea salt (6g)
½ teaspoon Ground black pepper (1g)
Fresh parsley, chopped for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and season with salt and black pepper.
Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a fork.
While the squash is roasting, prepare the Alfredo sauce. Soak the cashews in boiling water for 15 minutes to soften.
Drain and rinse the cashews, then blend them with unsweetened almond milk, nutritional yeast, and minced garlic until smooth and creamy. If the sauce is too thick, add a little more almond milk to reach the desired consistency.
Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the Alfredo sauce to the pan, warming it gently. Season with additional salt and pepper to taste.
Once the spaghetti squash is done, let it cool for a few minutes until it's safe to handle. Use a fork to scrape the strands of squash into a bowl, creating the "spaghetti."
Toss the spaghetti squash strands with the warm Alfredo sauce until well coated.
Serve hot, garnished with chopped fresh parsley if desired.

Notes

If you're in a rush, you can cook the spaghetti squash in the microwave. Pierce the squash with a fork and microwave for 5-7 minutes per pound.

Ensure your cashews are soaked thoroughly to achieve the creamiest sauce possible.

The nutritional yeast adds a cheesy flavor without the dairy, making it perfect for vegan keto eaters.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the sauce's creamy texture.

Nutrition