Tuesday, August 6, 2013

Spaghetti Squash Alfredo - Vegan Style!

Since reducing our dairy and removing meat from our diets, I have relied heavily on Pinterest for extra inspiration on what to eat! One of my favorite things to do is to find a recipe on Pinterest and make it Vegan! Last night I made a Spaghetti Squash Alfredo recipe that I found HERE, but I made it Vegan and it was great! I also made Brussels sprouts from a recipe I found here.


1 medium-sized spaghetti squash
1 Tablespoon Earth Balance Butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups Almond Milk or Silk
1 Tablespoon Vegan Cream Cheese
1 cup freshly grated Vegan Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish


  • Preheat oven to 350 degrees F.
  • First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
  • Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
  • For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in almond milk until no lumps remain. Once hot, add vegan cream cheese and stir until smooth. Remove from the heat. Stir in vegan Parmesan, salt and pepper.
  • Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce.
  • Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
This serves about 2 people. My husband literally said "Wow" when he took his first bite. And my son, ate over half  of mine! He loved it and kept pointing wanting more. I would double this recipe next time and have some leftovers since Zach ate most of mine!


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  1. Yummmm-o! Anything spaghetti squash is delish :)

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