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Spaghetti Squash Alfredo (Paleo, AIP, Dairy-free)
What’s Inside: A creamy “cheesy” Spaghetti Squash Alfredo that’s flexible and easy to make. The dairy-free Alfredo sauce is perfect for Paleo, AIP, and Whole30 diets.
I’m combining my love of my nut-free dairy-free alfredo sauce with one of my favorite winter veggies ever, the spaghetti squash of course! This recipe is so flexible, I added some ham and broccoli into it, but you can add chicken or bacon and any veggies you fancy, making your own delish spaghetti squash alfredo. The outcome is super creamy and rich, it will warm you right up and become one of your favorite spaghetti squash recipes yet!
Are you a cheese-lover who needs to cut back on dairy? Welcome! Be sure to check out this list of my best dairy-free cheese sauces for more variations.
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This also makes a great packed lunch, easy to re-heat and switch up with toppings/mix-ins to make it different each time. So don’t skimp out on using this for meal prep. If you haven’t had spaghetti squash before, it quite literally looks like spaghetti when you fork out the cooked squash pieces and holds any sauce really nicely. My paleo alfredo sauce is pretty famous in my spaghetti squash pastitsio (Greek Lasagna) recipe and is a staple over here – you will love it!
There are so many great dairy-free and vegan alfredo sauce recipes out there, but they usually include cashews (I even have one here) which is delish and fatty! But to make a nut-free version is a little different. The mix of cauliflower and coconut cream fits the bill perfectly.
More “cheesy” Paleo recipes to try
- Philly Cheesesteak Skillet (Paleo, Dairy-free)
- Paleo Moussaka (Dairy-free, Whole30)
- Paleo Spaghetti Squash Pastitsio, Greek Baked Ziti (AIP, Whole30, Low-carb)
Paleo Spaghetti Squash Alfredo
Ingredients
Squash
- 1 large spaghetti squash
- 1 Tbsp olive oil
Dairy-free Alfredo Sauce
- 2 cups steamed cauliflower
- 1 cup coconut cream
- 2 Tbsp nutritional yeast
- 1/2 cup water
- 2 Tbsp arrowroot starch/flour
- 1/2 Tbsp lemon juice or apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
Mix-ins
- bacon, ham or chicken
- steamed broccoli
Instructions:
- Pre-heat oven to 375f degrees and place parchment paper on top of a baking sheet. Drizzle olive oil on parchment paper.
- Cut spaghetti squash in half, length-wise and keep seeds in. Roast cut-side down for 30-40 minutes until cooked.
- In the meantime, steam fresh or frozen cauliflower florets and toss into a blender with all ingredients. Blend until well combined and set aside. Prep any mix-ins (such as steamed broccoli and meat).
- Let squash cool for a few minutes and remove seeds with tongs. Using a fork, fluff up the squash and separate from the skin.
- Add the squash and sauce to a skillet and mix around, combining with any mix-ins you choose. Season well with salt and desired seasonings. Serve once warm.
-Alison Marras
browse more recipes:
AIP Dairy-free Entrées Fall Gluten-free Grain-free Nightshade-free Nut-free Paleo Recipes Whole30 Winter Winter Squash
Meet Alison Marras
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29 comments
Can coconut milk be used instead of coconut cream? I’m not sure the difference.
You could try but would use less, coconut cream is thicker.
This recipe is bomb. First of all, I always remove the seeds of the squash prior to baking – SO much easier doing it after it’s baked! Thank you for that tip. I was weary about dairy free alfredo because my sister makes the best Alfredo (with dairy of course) but I was pleasantly surprised! This recipe was so easy and delicious. I sautéed leeks, mushrooms, asparagus and broccoli. Thank you for sharing this recipe!!
Yasss so glad you are enjoying it and those are awesome ideas.
This Spaghetti Squash Alfredo came out delicious! My family was asking for more they minute they finished lol! So easy to make too!
This sounds like my kind of comfort food! 🙂 Love that this is dairy free.
Great idea for preparing spaghetti squash! Looks really delicious! Thank you for sharing!
Is there a modified ingredient list to substitute for coconut milk, nutritional yeast, and arrowroot starch?
Can almond milk be used instead? Or almond/coconut flour? Not sure what another substitute for nutritional yeast would be though…
I haven’t tried any of those subs but do have other cheese sauces you can try instead, all of them include nutritional yeast though — that’s the key to a cheesy flavor: https://foodbymars.com/best-dairy-free-cheese-sauces/
This spaghetti squash alfredo looks so delicious and is a great healthy version of a comfort classic. I’m going to use it to sneak some more veggies into my kids.
That’s perfect, Aimee! Enjoy.
What a nutritious spaghetti squash recipe. Am thinking about making it without the broccoli… any thought?
That still works! It’s very flexible.
What an amazing idea! I wasn’t sure how it would come out, but it was soooo delicious!
Woot woot! So stoked you like it.
That was a delicious dinner. I really loved it. So easy to make and delicious. This recipe is a keeper. Thanks!
Such a tasty dairy free recipe! I added vegan ‘ham’ for a simple plant based swap & it turned out great!
Great, so happy you enjoyed it and mixing in any veggies you want works as well.
I love how healthy this recipe is and it really does taste like a lighter version of fettuccine alfredo! I’ll be making this all winter long!
That looks so delicious! Loved your recipe
This is such a healthy side or main dish to make this fall. I am so sure I will make it soon and yes, I’m gonna love it! Thanks for sharing, my lonely squash was waiting for this recipe 🙂
You said it! So cozy– enjoy!
This was an amazing recipe that my family really fell head over heels for. I have been watching our carbs and other things and this was perfect!! I will be making this again!
Wonderful, I’m so glad it was a hit with the fam, Heidy!
Spaghetti squash is the most fun of all. The perfect pasta alternative. I know this would be a hit for dinner any night of the week.
Could the sauce be frozen? I wonder how it would hold up. This sauce is delicious!!
Oh for sure! It heats up well.
Thank you for this recipe; it is delicious! We love bold flavors so added two cloves of garlic to the blend and a bit more salt. It’ll definitely be a go-to dish for sure.
love that idea! nailed it!