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- 1 medium spaghetti squash - 1 cup cauliflower florets - 1/2 cup unsweetened almond milk - 1/4 cup nutritional yeast - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 cup spinach, chopped - 1/2 cup grated Parmesan cheese (or a dairy-free alternative) - 1/4 cup breadcrumbs To make a great Spaghetti Squash Alfredo Bake, use fresh ingredients. The spaghetti squash is the star. It gives a fun twist to a classic dish. The cauliflower florets help create a creamy sauce. They are low in carbs and high in vitamins. Unsweetened almond milk keeps the sauce light. Nutritional yeast adds a cheesy flavor without dairy. You will need olive oil for roasting. Garlic adds a punch of flavor. Onion powder and garlic powder deepen the taste. Nutmeg gives a warm touch to the sauce. Salt and pepper enhance all the flavors. Spinach adds color and nutrition. Grated Parmesan cheese brings richness. If you want a crispy top, breadcrumbs are perfect. Gather all these ingredients before starting. This makes the cooking process smooth. You will enjoy every bite of this comforting dish. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). Next, take your medium spaghetti squash and cut it in half lengthwise. Remove the seeds with a spoon. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet. Roast it for about 30-40 minutes. You want it to be tender. While the squash roasts, prepare your toppings. Now, let’s make the cauliflower Alfredo sauce. Start by steaming 1 cup of cauliflower florets. Steam them until they are fork-tender. This usually takes about 5-7 minutes. Once done, let them cool for a bit. Transfer the steamed cauliflower to a blender. Add 1/2 cup of unsweetened almond milk, 1/4 cup of nutritional yeast, and 2 minced garlic cloves. Also, add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of nutmeg. Season with a pinch of salt and pepper. Blend until the mixture is smooth and creamy. After the spaghetti squash is roasted, use a fork to scrape the flesh into strands. Place these strands in a large mixing bowl. Pour in the creamy cauliflower Alfredo sauce. Next, add in 1 cup of chopped spinach and half of the grated Parmesan cheese. Mix everything well to combine. Transfer this mixture into a greased baking dish. Spread it evenly. Top the dish with the remaining Parmesan cheese and 1/4 cup of breadcrumbs. This will give it a nice, crispy layer when baked. Now, place the dish in the oven and bake for 20-25 minutes. You want the top to be golden and bubbly. Once done, let it cool for a few minutes before serving. To get the right texture, roast the spaghetti squash until it is soft. When you scrape the flesh, it should easily form strands. This gives you the perfect base for your bake. Keep an eye on the time. If you undercook it, the spaghetti squash will be hard. If you overcook it, it will be mushy. To ensure flavors meld well, mix the Alfredo sauce with the spaghetti squash while it is warm. This helps the sauce absorb into the squash. Stir gently to keep the strands intact. The heat from the squash warms the sauce, making it creamy and rich. For garnishes, fresh parsley or basil adds a nice touch. Sprinkle it on top before serving for color and fresh flavor. A drizzle of olive oil also enhances the dish. For flavor additions, consider adding a squeeze of lemon juice. This brightens the taste and adds a nice zing. You could also mix in some cooked chicken or mushrooms for a heartier meal. Pro Tips Choose the Right Squash: For the best texture, select a spaghetti squash that feels heavy for its size and has a firm skin without blemishes. Enhance the Sauce: Experiment with adding herbs like thyme or basil to your cauliflower Alfredo sauce for extra flavor depth. Perfectly Crispy Topping: For an extra crispy topping, broil the bake for the last 2-3 minutes of cooking, watching closely to prevent burning. Make Ahead: This dish can be assembled a day in advance. Just cover it tightly and refrigerate, then bake when ready to serve. {{image_2}} You can change a few ingredients to fit your needs. For a dairy-free option, try using a vegan cheese instead of Parmesan. Nutritional yeast works well too. It adds a cheesy flavor without dairy. If you want to switch up the squash, you can use butternut squash or zucchini. Each gives a unique taste and texture. Just remember to adjust cooking times since they may vary. Want to make your dish heartier? Adding protein is a great idea. You can mix in cooked chicken or turkey. They will blend well with the creamy sauce and squash. You can also include other veggies. Try bell peppers, mushrooms, or broccoli. These add nice colors and extra nutrients. Just be sure to chop them small so they cook evenly. To keep your Spaghetti Squash Alfredo Bake fresh, store it in the fridge. Use an airtight container for best results. This will help keep the dish from drying out or absorbing other smells. You can safely store it for up to four days. If you want to save it for later, freezing is a great option. Allow the dish to cool completely before freezing. Place it in a freezer-safe container or wrap it tightly in plastic wrap. This will help prevent freezer burn. The bake can last up to three months in the freezer. When it's time to enjoy your leftovers, reheating can make a big difference. You have two main options: the oven or the microwave. Oven Method: Preheat your oven to 350°F (175°C). Place the dish in an oven-safe pan, cover it with foil, and heat for about 20 minutes. This method keeps the texture nice and creamy. Microwave Method: For a quicker option, use the microwave. Place a serving on a microwave-safe plate. Heat in short bursts of 1-2 minutes. Stir in between to ensure even heating. Watch closely to avoid overheating, which can dry out the dish. Both methods will help you enjoy your Spaghetti Squash Alfredo Bake again! Spaghetti squash is a type of winter squash. Its flesh turns into strands when cooked. This makes it a great pasta substitute. It is low in calories and high in fiber. You get vitamins A and C, plus potassium. This makes it nutritious and filling. Nutritional benefits: - Low in calories - High in fiber - Rich in vitamins A and C - Good source of potassium Cooking alternatives: You can roast, steam, or microwave spaghetti squash. Roasting gives it a sweet flavor. Steaming keeps it moist and tender. Microwaving is fast and easy. Choose the method that fits your schedule. Yes, you can easily make this dish vegan. Just swap out some ingredients. Use a dairy-free cheese for the Parmesan. You can use cashew cream instead of almond milk. This keeps it creamy and delicious. Substitutions needed for vegan diet: - Dairy-free cheese instead of Parmesan - Cashew cream or soy milk for almond milk - Add more veggies for texture When spaghetti squash is done, it should be fork-tender. You can poke it with a fork to check. If it feels soft, it’s ready. The skin will also be slightly wrinkled. Tips for doneness: - Cook until fork-tender - Look for slight skin wrinkles Texture indicators: When you scrape it with a fork, it should form strands. If it is still hard, cook it longer. You want it to easily pull apart. This ensures the best result for your dish. This blog post walks you through making a tasty dish using spaghetti squash and cauliflower. You learned the key ingredients, step-by-step instructions, and helpful tips for the best results. Remember, you can customize the recipe with different proteins and veggies. Store leftovers wisely to enjoy later. This dish is not just healthy; it’s fun to make. So grab your ingredients and get started. Enjoy your cooking adventure!

Spaghetti Squash Alfredo Bake

A creamy and delicious baked spaghetti squash dish with a cauliflower Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 1 cup cauliflower florets
  • 0.5 cup unsweetened almond milk
  • 0.25 cup nutritional yeast
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon nutmeg
  • to taste salt and pepper
  • 1 cup spinach, chopped
  • 0.5 cup grated Parmesan cheese (or a dairy-free alternative)
  • 0.25 cup breadcrumbs

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
  • Meanwhile, steam the cauliflower florets until fork-tender. Allow to cool slightly, then blend with almond milk, nutritional yeast, minced garlic, onion powder, garlic powder, nutmeg, and a pinch of salt and pepper until smooth and creamy.
  • Once the spaghetti squash is done, use a fork to scrape the flesh to create spaghetti-like strands and transfer it to a large bowl.
  • Stir in the blended cauliflower Alfredo sauce, chopped spinach, and half of the grated Parmesan cheese. Mix well to combine everything evenly.
  • Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese and breadcrumbs on top for a crispy layer.
  • Bake in the preheated oven for an additional 20-25 minutes, or until the top is golden and bubbly.
  • Allow to cool slightly before serving.

Notes

Serve directly from the baking dish, garnished with fresh parsley or basil on top for a colorful touch. Optionally, drizzle with a bit of olive oil before serving for added flavor.
Keyword alfredo, bake, spaghetti squash, vegetarian