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In a world where health-conscious eating is becoming the norm, finding delicious recipes that satisfy cravings without the guilt can be a challenge. Enter the Creamy Skinny Alfredo Spaghetti Squash — a dish that perfectly marries comfort food with nutritious ingredients. This recipe not only caters to pasta lovers but also appeals to those seeking lighter alternatives. With spaghetti squash as the star of the dish, you can indulge in a creamy Alfredo sauce while keeping your carb intake in check.

Skinny Alfredo Spaghetti Squash Recipe

Discover the delightful Creamy Skinny Alfredo Spaghetti Squash, a nutritious twist on a classic comfort food. This recipe features spaghetti squash as a low-carb alternative to pasta, drizzled with a creamy sauce made from cauliflower, nutritional yeast, and plant-based milk. Packed with vitamins and fiber, it's perfect for anyone looking to eat healthier without sacrificing taste. Easy to prepare and customizable, this dish is sure to impress family and friends while satisfying your cravings. Enjoy a guilt-free indulgence with this wholesome meal!
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Ingredients
  

1 medium spaghetti squash

1 cup cauliflower florets (fresh or frozen)

2 cloves garlic, minced

1 cup low-sodium vegetable broth

½ cup unsweetened almond milk (or any plant-based milk)

¼ cup nutritional yeast

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.

    Cook the Cauliflower: While the squash is roasting, bring a small pot of water to boil. Add the cauliflower florets and cook for 5-7 minutes until tender. Drain and set aside.

      Make the Alfredo Sauce: In a blender or food processor, combine the cooked cauliflower, minced garlic, vegetable broth, almond milk, nutritional yeast, olive oil, Italian seasoning, salt, and pepper. Blend on high until smooth and creamy. Adjust seasoning to taste.

        Combine: Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Using a fork, scrape out the flesh to create spaghetti-like strands. Toss the strands with the creamy Alfredo sauce until well coated.

          Serve: Plate the spaghetti squash Alfredo, and garnish with fresh parsley and optional grated Parmesan cheese if desired.

            Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings