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*
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large spaghetti squash
Dairy-free Alfredo Sauce
lemon juice or apple cider vinegar
bacon, ham or chicken
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.
Spaghetti Squash Alfredo https://foodbymars.com/spaghetti-squash-alfredo-paleo-aip-dairy-free/