Plant Based Spaghetti Squash Alfredo

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The best plant based comfort meal you ever did see!

I make this recipe probably once a week now because it’s so easy to make, and even more comforting & delicious. I typically serve it with a protein source, and sometimes with another roasted veggie or on a bed of arugula.

The key is finding a plant based cheese that actually melts, because a majority of them don’t. My tried and true is Violife Foods - all of their cheeses are meltable, creamy, and legitimately taste like their dairy-filled counterparts.

So if you’re in need of a comforting, warming meal, filled with lots of amazing nutrients and fibrous plant foods, this one will be your new go-to.

Try it out!

RECIPE:

Ingredients:

• 1 spaghetti squash, cut in half & seeds removed

• 2 tbsp vegan butter

• 3 tbsp arrowroot powder (sub corn starch)

• 2 cups full fat coconut milk

• 1/3 cup vegan parmesan cheese (I used Violife Foods)

• Salt & pepper to taste

• Optional: red pepper flakes

Directions:

• Place spaghetti squash halves face down on a baking sheet and bake at 400 for 35-45 minutes, or until flesh is soft.

• Heat butter in a large pan over medium heat until melted, then stir in arrowroot. Continue to mix for 1-2 minutes or until thick.

• Pour in coconut milk, mix, and bring to a boil. Lower the heat, stir in cheese, and let simmer until cheese is fully melted and sauce thickens, stirring frequently. Season as necessary.

• Using a fork, scrape flesh around the insides of the spaghetti squash and put in a large bowl. Pour sauce over the squash and mix to fully combine. Top with extra parmesan and serve in a bowl or spaghetti squash boat.

Enjoy!