Spaghetti Squash Alfredo (Paleo, AIP, Dairy-free)

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!

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.

Paleo Spaghetti Squash Alfredo

5 from 10 votes

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Spaghetti Squash Alfredo

Creamy, dairy-free alfredo sauce with ham and broccoli makes a delicious spaghetti squash alfredo! It's easy and packed with veggies.

*Paleo, AIP, Dairy-free, Gluten-free*

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main Course

Cuisine: American, Italian

Keyword: dairy free alfredo sauce, paleo alfredo sauce, spaghetti squash alfredo, spaghetti squash recipes, vegan alfredo sauce recipe

Servings: 2

Author: Alison Marras

Ingredients 

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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.

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