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And the healthy eats continue!

Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest

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. 🙁

Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest

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.

Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest

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.


Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest

Creamy Coconut Cashew Spaghetti Squash "Alfredo".

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.


  • 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 |] or regular parmesan for serving
  • 2-4 poached or fried eggs optional


  • 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 |] or regular parmesan, fresh herbs, crushed red pepper and an egg (DO IT). EAT!
View Recipe Comments

Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Cauliflower | @hbharvest

Spaghetti Squash “Alfredo”… and now we eat and eat and eat. Well, OK then!

Creamy Coconut Cashew Spaghetti Squash Alfredo with Roasted Cauliflower | @hbharvest

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  1. 5 stars
    This was SO good! I’ve made a lot of your recipes and this was an instant favorite. As soon as I took the first bite, I actually said aloud, “Tieghan REALLY knows what she’s doing.”

  2. 5 stars
    This meal was soooo tasty! Way better than I anticipated! I made this for my family the day before Thanksgiving while I was prepping the next days food and was low on spare ingredients and this was absolutely perfect to easily whip together

    1. Hey Amara,
      Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx

  3. So so good! And super easy. Only thing was I found the sauce wayyyy to nutritional yeast-y, so I added the rest of the can of coconut milk. That didn’t help much so I ended up mixing the sauce half and half with a basic cashew sauce I had in the fridge (just soaked raw cashews, salt, water all blended) I loved the sauce once mixed!

    1. Hey Olivia,
      Thanks so much for making this dish and sharing your feedback! Glad to hear it turned out in the end! xx

    1. I know that this is old, but you could puree cauliflower. It makes a lovely, but flavorless, cream sauce all by itself. I usually add a few cashews for extra richness, but the coconut milk might work for that. I’ve also made an “alfredo” with cannelini beans and cauliflower. For me, a bit of acid is needed to brighten it up if beans are used. If you want to try a nut, then maybe pistachios or macadamia would work nicely. They both are similar to cashews in that they puree into a smooth creamy sauce with a good blender.

    2. not the blogger, but I’ve made the sauce with unsalted raw sunflower seeds instead! i go by weight instead of volume and use the same weight of sunflower seeds in place of cashews. it does give it a different flavor than with cashews, but i think it is a good swap!

  4. 5 stars
    This was fabulous! I roasted Broccoli instead of cauliflower, but the Alfredo was so so good! I topped with an egg as well!

    1. Hey Jill,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  5. 4 stars
    Hi, I did this recipe and it was very tasty. My husband and I loved it. I didn’t have coconut milk left son I took instead, the Belsoy (soya cooking). I can’t say if it tastes the same but it was good ans it also means i will have to do it again with the coconut milk ? (sorry for my englush, I am french from Québec)