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

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.

"That was a delicious dinner. I really loved it. So easy to make and delicious. This recipe is a keeper. Thanks!" -Natalie

Ingredients: Squash – spaghetti squash – olive oil Dairy-Free Alfredo Sauce –  cauliflower – coconut cream – nutritional yeast

Ingredients: – water – arrowroot starch/flour – lemon juice or apple cider vinegar – sea salt – garlic powder MIX-INS – bacon, ham or chicken – steamed broccoli

Pre-heat oven to 375f degrees and place parchment paper on top of a baking sheet. Drizzle olive oil on parchment paper.

1

Cut spaghetti squash in half, length-wise and keep seeds in. Roast cut-side down for 30-40 minutes until cooked.

2

In the meantime, steam fresh or frozen cauliflower florets and toss into a blender with all ingredients.

3

Get the full recipe here

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Food by Mars

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