Next Post
Winter Squash Carbonara with Broccoli Rabe and Sage.
This post may contain affiliate links, please see our privacy policy for details.
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.
Creamy Coconut Cashew Spaghetti Squash "Alfredo".
Servings: 4 Servings
Calories Per Serving: 352 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 medium spaghetti squash halved + seeds removed
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- salt + pepper to taste
Coconut Cashew Alfredo Sauce
- 1 cup canned full fat coconut milk
- 3/4 cup salted roasted cashews
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast OR parmesan cheese
- 2 cloves garlic smashed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh basil + parsley chopped
- pinch or crushed red pepper flakes to your taste
- [vegan parmesan | https://www.halfbakedharvest.com/the-mean-green-detox-salad/] or regular parmesan for serving
- 2-4 poached or fried eggs optional
Instructions
- Preheat the oven to 400 degrees F.
- Slice the spaghetti squash lengthwise and drizzle 1 tablespoon of oil all over the cut sides of the squash halves and sprinkle with salt and pepper. Place cut side up on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands.
- Add the cauliflower florets to another roasting pan or cookie sheet. Toss with the remaining 1 tablespoon olive oil, chili powder, salt and pepper. Roast for 25-30 minutes or until lightly charred and golden.
- Meanwhile, make the coconut fettuccine sauce. In a high powdered blender or food processor, combine the coconut milk, cashews. lemon juice, nutritional yeast, garlic, salt and pepper. Process until the sauce is completely smooth and creamy. Stir in the crushed red pepper, basil + parsley. Taste and adjust the seasonings to your liking.
- Remove both the squash and cauliflower from the oven. Scrape the squash into strands and toss with the coconut sauce. Serve warm with [vegan | https://www.halfbakedharvest.com/the-mean-green-detox-salad/] or regular parmesan, fresh herbs, crushed red pepper and an egg (DO IT). EAT!
Spaghetti Squash “Alfredo”… and now we eat and eat and eat. Well, OK then!
I couldn’t stop eating it. It was so tasty. I have tried it with and without parmesan and egg. It
taste delicious either way. If going full vegan, I recommend nutritional yeast.
Hey Brynne,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks sos much for making it! xTieghan
Can I used any salted cashews or do the need to be roasted and salted?
Hey Michelle,
Salted cashews will be just fine to use. I hope you love this recipe, please let me know if you give the recipe a try! xTieghan
Do you have nutritional information for this recipe?
Hi Holly,
Sorry, I am only able to provide the estimated calorie count at this time. Please let me know if you give the recipe try! xTieghan
Do you need to soak the cashews the night before or is the point of the sauce to be slightly crunchy?
Hey Elina,
I did not soak my cashews, you can follow the recipe as written:) Please let me know if you have any other questions! xTieghan
Absolutely loved this! (I feel like that’s how I start every review I leave here.) I’m not a fan of traditional pasta and Alfredo, but that’s because I don’t do well with dairy and pasta. This was the perfect substitution and the fried egg is a MUST! In fact, we all 3 said we needed more runny yolk.
Hey Autumn,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
This recipe doesnt need another rave review but WOW the sauce is unreal! Dare I say, perfect.
I paired it with noodles and in addition to the roasted broccoli I also added a bit of roasted broccoli and cherry tomatoes.
I will be making this again and again.
Thank you for another incredible recipe!
Hey Maclean,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This has been in my recipe rotation for the past 2 years and I lOVE IT! I find myself craving this recipe often and my little toddler loves it too.
Hey Kat,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
THIS IS AMAZING! Found this recipe when I was forced to be a gluten-free vegan for medical reasons, and now that I am healed I make it because it is so delicious. A truly inspired and unique dish. If you want more pronounced lemon flavor add the zest of a lemon. The sauce is equally excellent on brown rice pasta too.
THANK YOU!
Hey Sara,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan
I Googled recipes to use a spaghetti squash and chose this one. OMG. I am BLOWN AWAY at how complex and delicious the sauce is, squash has good texture and the egg makes it! I added a pinch of freshly ground nutmeg too. This is delicious!
Hey Nancy,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
This was SO creamy and delicious!
Thanks so much Alicia! xTieghan
This is such a great recipe! Absolutely delicious and so easy. Bravo!
Thank you so much Chloé! xTieghan
I’ve made this twice and LOVED it both times! Tonight I added chicken to my husband’s and he raved! I have a fair amount of sauce leftover. Do you think I could freeze it to use at a later date (maybe over pasta)?
Hey Erica,
I am so glad you enjoyed the recipe! You can absolutely freeze the sauce! Please let me know if you have any other questions! xTieghan
I am wanting to make this today for tomorrow’s dinner. Do you think that will be okay or is it best to make the sauce immediately before serving?
Hey Nicole,
For this recipe I would recommend making the same day. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I was a little skeptical of this recipe because I don’t usually like raw garlic but it was a huge hit and I’ll definitely make it again. Thanks so much!!!
Thank you Lindsay! xTieghan
Oh my gosh this was so incredibly good! The sauce is absolute crack. The entire thing is perfection. A few alterations: I added maybe just 1/4 cup of marinara sauce to each squash half about 25 minutes into roasting. I also added 2 Tbs marinara to the sauce and did half Parm and half nutritional yeast. I also roasted some garlic and shallots with the cauliflower. One of the best half baked harvest recipes I’ve tried thus far.
I am really glad this turned out so well for you, Anna! Thank you! xTieghan