▢ 1 Spaghetti Squash VEGAN ALFREDO SAUCE ▢ 3 tbsp Vegan Butter ▢ 4 cloves Garlic ▢ 3 tbsp All-purpose Flour ▢ 1 ¼ cup Almond Milk ▢ ½ cup Coconut Cream ▢ ⅓ cup Nutritional Yeast ▢ ½ tsp Salt ▢ ¼ tsp Pepper ▢ 1 pinch Ground Nutmeg ▢ ¼ cup Chopped Parsley
Using a sharp knife, trim the ends of the spaghetti squash. Discard them (compost if you can).
Stand the squash upright on a chopping board and cut the squash lengthwise to divide it in half. Scrape out the seeds. Bake for 30 minutes.
When the vegetable has cool down, wear an oven mitten, hold one vegetable half with one hand and scrape the vegetable strands out of the vegetable skin with a fork.
In a medium saucepan, over medium heat, melt vegan butter or coconut oil. Stir in crushed garlic and remove the saucepan from heat.
Using a wooden spoon stir in the flour into the melted butter until it forms a creamy yellow paste.
Return the saucepan over medium heat, whisk in the almond milk and the coconut cream.
After 3-4 minutes of thickening, stir in nutritional yeast, chopped parsley, salt, and pepper. The yeast thickens the sauce again.
Return to medium heat for 1-2 minutes, stirring to distribute the yeast in the sauce. Add a pinch of nutmeg if desired.
Pour the Vegan Alfredo Sauce over the baked vegetable noodles and stir to combine evenly.
Transfer the vegetable spaghetti into their original vegetable skins. Sprinkle vegan cheese all over the dish if desired.
Bake your Vegan Baked Spaghetti Squash with Alfredo Sauce for 15-20 minutes until the sauce simmers and the cheese is grilled.
Prep Time: 45 minutes Cook Time: 45 minutes Makes: 4 Servings Calories: 318 kcal per Serving