Recipe: Twice Baked Spaghetti Squash Alfredo
Squash season is upon us! Find your local farm and get some fresh spaghetti squash for this yummy recipe.
For the squash: Heat oven to 400. Cut the squash in half and scoop out the seeds and goop from the middle. At the same time you’re tossing that in the oven, cut the top off a head of garlic, drizzle some olive oil on top, and put it on the same pan. Bake for 45-55 minutes, until the insides pull away like spaghetti.
For the sauce: Soak 1 cup of cashews for at least 4 hours. Blend up real good with juice from 1 lemon, 1 head roasted garlic, 1 tsp sea salt, 1/2 tsp fresh ground black pepper, 2 tbsp nutritional yeast, 1/4 cup of extra virgin olive oil, and a wee bit of water until thick and creamy.
Toss the spaghetti squash with the sauce and throw it back in the oven until the top is brown. Before baking you can add in steamed/sautéed broccoli, organic/sprouted tofu (try lightly frying some tossed in chickpea flour and garlic powder in a bit of coconut oil), or whatever else you feel like. Top it with some Brazil nut parmesan or hemp seeds!
Enjoy this meal with someone you love ❤