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Winter Squash Carbonara with Broccoli Rabe and Sage.
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And the healthy eats continue!
Seriously though, how are you guys feeling about all the healthy recipes we’ve been discussing this January? Are you into them? Personally, I’m kind of loving them. All the colorful veggies are incredibly fun to photograph and the recipes are so my kind of recipes!
Did I ever tell you that I once had a serious addiction to spaghetti squash? Like it was so serious that for a little while I think it was all I ate for dinner. Eventually my skin started turning yellow and then that freaked me out and I quit cold turkey. It was a weird, weird, couple of weeks, but I just remember mom and I having a long moment with spaghetti squash back when I was in middle school. But man, I do really LOVE it. Now that I make all these other kinds food, I’ve kind of forgotten about simple spaghetti squash.
I did make it once back in the fall, but this is the first time sine then. I know, I know. 🙁
Anyway, even though it’s “healthy January” here on the blog, that still means pasta and cheese…for me at least! Yes, I consider both to be healthish foods. Don’t judge.
Okay, but the squash, I guess that technically it’s not pasta. And I guess the sauce is actually vegan, but I swear, you’d think it was all cheese and cream! All you have to do is roast the spaghetti squash, add all the ingredients for the sauce to a blender, blend and then pour the sauce over the hot spaghetti squash… DONE.
SO simple.
As you can see, I also added a poached egg to my bowl for a little protein, because I really just love a good egg. I then topped the dish off with my new favorite condiment, vegan parmesan and called it good to go.
FYI, this bowl right here, it’s a million times better than the spaghetti squash I was eating in middle school…I think that back then we used spray butter. Eeew. That totally grosses me out now.
The creamy sauce is a base of coconut milk and cashews. This combo together is beyond awesome and the flavors are not overpowering. Even if you’re not a fan of coconut, I would still highly recommend giving the recipe a try. I can’t say that this recipe tastes full on like a traditional Italian Alfredo, but that’s OK. This is something slightly different, but yet it still gives you that feel. You know?
There’s creaminess, heartiness and all around awesome flavors going on here. If you’re not vegan, you can use parmesan in the sauce instead of nutritional yeast. Obviously you can really load up on the parmesan topping too! Like I said though, I’m actually really loving the vegan parmesan. I love the nuttiness the pine nuts give it. It’s just a little different…but I can’t lie. I also added a dusting of real parmesan too.
Couldn’t help it.
And looking at that egg in these photos makes me think that some burrata cheese would be kind of amazing on this too. I mean, it totally wouldn’t be vegan then, but man, it would be GOOD. Next time I’ll try adding burrata for sure!
Even without the burrata, the egg, plus maybe a little of the vegan AND the regular parm… oh yeah, SO good! Yup, I sure do like my cheese!!
But hey, the spaghetti squash and the sauce are oh so healthy, so laying on the cheese is perfectly justifiable.
Lastly, let me tell you a little bit about that egg. Oh that egg. Yes, you totally do not need it… but yes, it’s totally perfect (I love a good runny egg). An egg + this creamy sauce + spaghetti squash = heaven.
Almost like a carbonara pasta.
YUM.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spaghetti Squash “Alfredo”… and now we eat and eat and eat. Well, OK then!
Looks so delicious and comforting! I’d make this just to say Happy V-Day to myself 😉
I am LOVING this healthy January month! Keep them coming! This is definitely my most favorite recipe you have come up with this month. I really love vegan alfredo sauces cause not only does it makes my stomach feel GREAT but I actually like that nutty flavor that nutritional yeast makes. Love this recipe! And did your skin actually turn yellow?!
wow this looks sooo good!!
Kisses from http://poshnessary.com ❤
I don’t know which I like better: the spaghetti squash, nutritional yeast, roasted cashews or amazingly perfect poached egg — I love it all!! Pinning and making this later this weekend! Thanks Tieghan!
Another awesome vegan recipe! Yay!! Thanks, Tieghan! 🙂
This is so creative Tieghan!! I love that sauce…totally trying this!
Oh yum ! I am dying to try this. Got to find the spaghetti squash though, and then I will be good to go 🙂 Thanks Tieghan
Your blog is brilliant. Thank you. I love that every morning i wake up to something new from Half Baked. The photography and staging is beautiful. I having been wanting to eat more green and bean but was having a tough time getting past smoothies and pea soup. Thanks for showing what is possible. Keep it coming girl.
If this is healthy eating, count me in! It looks delicious!
This looks so good and that egg yolk! Spaghetti squash is almost impossible to get hold of here – but I love roasted cauliflower, so I may have to try and replicate that part of the recipe at least.
I’m implementing a meat-free dinner once a week now and more fish! All of these recipes have been really inspiring.
This is amazing. I bought both Spa Squash and caulifower yesterday..and had no idea this was going to be how I served them today. Thank you so excited.
I always make a fake alfredo with avocado, but I love this idea! Have never tried spaghetti squash but I feel like I really should..
Total gorgeousness, Girl! I feel like this has my name written on it!
I have no idea what a spaghetti squash might be… loving the roasted cauliflower, though!!
http://bloglairdutemps.blogspot.pt
i tried making a healthy creamy sauce before, but it was mostly cauliflower and soy milk, and it ended up tasting like, well, milk and cauliflower. excited to try this one- coconut milk and cashews make things so rich-tasting!
Do you have any nutritional information or calorie counts for any of these healthy dishes ?
Hi Sarah, I am sorry I do not count the calories on my recipes for personal reasons. They can be calculated online. Thanks!