Creamy Coconut Cashew Spaghetti Squash “Alfredo” with Roasted Cauliflower.
And the healthy eats continue!
Seriously though, how are you guys feeling about all the healthy recipes we’ve been discussing this January? Are you into them? Personally, I’m kind of loving them. All the colorful veggies are incredibly fun to photograph and the recipes are so my kind of recipes!
Did I ever tell you that I once had a serious addiction to spaghetti squash? Like it was so serious that for a little while I think it was all I ate for dinner. Eventually my skin started turning yellow and then that freaked me out and I quit cold turkey. It was a weird, weird, couple of weeks, but I just remember mom and I having a long moment with spaghetti squash back when I was in middle school. But man, I do really LOVE it. Now that I make all these other kinds food, I’ve kind of forgotten about simple spaghetti squash.
I did make it once back in the fall, but this is the first time sine then. I know, I know. 🙁
Anyway, even though it’s “healthy January” here on the blog, that still means pasta and cheese…for me at least! Yes, I consider both to be healthish foods. Don’t judge.
Okay, but the squash, I guess that technically it’s not pasta. And I guess the sauce is actually vegan, but I swear, you’d think it was all cheese and cream! All you have to do is roast the spaghetti squash, add all the ingredients for the sauce to a blender, blend and then pour the sauce over the hot spaghetti squash… DONE.
SO simple.
As you can see, I also added a poached egg to my bowl for a little protein, because I really just love a good egg. I then topped the dish off with my new favorite condiment, vegan parmesan and called it good to go.
FYI, this bowl right here, it’s a million times better than the spaghetti squash I was eating in middle school…I think that back then we used spray butter. Eeew. That totally grosses me out now.
The creamy sauce is a base of coconut milk and cashews. This combo together is beyond awesome and the flavors are not overpowering. Even if you’re not a fan of coconut, I would still highly recommend giving the recipe a try. I can’t say that this recipe tastes full on like a traditional Italian Alfredo, but that’s OK. This is something slightly different, but yet it still gives you that feel. You know?
There’s creaminess, heartiness and all around awesome flavors going on here. If you’re not vegan, you can use parmesan in the sauce instead of nutritional yeast. Obviously you can really load up on the parmesan topping too! Like I said though, I’m actually really loving the vegan parmesan. I love the nuttiness the pine nuts give it. It’s just a little different…but I can’t lie. I also added a dusting of real parmesan too.
Couldn’t help it.
And looking at that egg in these photos makes me think that some burrata cheese would be kind of amazing on this too. I mean, it totally wouldn’t be vegan then, but man, it would be GOOD. Next time I’ll try adding burrata for sure!
Even without the burrata, the egg, plus maybe a little of the vegan AND the regular parm… oh yeah, SO good! Yup, I sure do like my cheese!!
But hey, the spaghetti squash and the sauce are oh so healthy, so laying on the cheese is perfectly justifiable.
Lastly, let me tell you a little bit about that egg. Oh that egg. Yes, you totally do not need it… but yes, it’s totally perfect (I love a good runny egg). An egg + this creamy sauce + spaghetti squash = heaven.
Almost like a carbonara pasta.
YUM.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Creamy Coconut Cashew Spaghetti Squash "Alfredo".
By halfbakedharvest
Course: Main Course
Cuisine: American, Italian
Keyword: alfredo, cashew, coconut, spaghetti, spaghetti squash
Healthy, tasty eats!
Ingredients
- 1 medium spaghetti squash halved + seeds removed
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- salt + pepper to taste
Coconut Cashew Alfredo Sauce
- 1 cup canned full fat coconut milk
- 3/4 cup salted roasted cashews
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast OR parmesan cheese
- 2 cloves garlic smashed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh basil + parsley chopped
- pinch or crushed red pepper flakes to your taste
- [vegan parmesan | https://dev.halfbakedharvest.com/the-mean-green-detox-salad/] or regular parmesan for serving
- 2-4 poached or fried eggs optional
Instructions
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Preheat the oven to 400 degrees F.
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Slice the spaghetti squash lengthwise and drizzle 1 tablespoon of oil all over the cut sides of the squash halves and sprinkle with salt and pepper. Place cut side up on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands.
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Add the cauliflower florets to another roasting pan or cookie sheet. Toss with the remaining 1 tablespoon olive oil, chili powder, salt and pepper. Roast for 25-30 minutes or until lightly charred and golden.
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Meanwhile, make the coconut fettuccine sauce. In a high powdered blender or food processor, combine the coconut milk, cashews. lemon juice, nutritional yeast, garlic, salt and pepper. Process until the sauce is completely smooth and creamy. Stir in the crushed red pepper, basil + parsley. Taste and adjust the seasonings to your liking.
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Remove both the squash and cauliflower from the oven. Scrape the squash into strands and toss with the coconut sauce. Serve warm with [vegan | https://dev.halfbakedharvest.com/the-mean-green-detox-salad/] or regular parmesan, fresh herbs, crushed red pepper and an egg (DO IT). EAT!
Spaghetti Squash “Alfredo”… and now we eat and eat and eat. Well, OK then!
i tried making a healthy creamy sauce before, but it was mostly cauliflower and soy milk, and it ended up tasting like, well, milk and cauliflower. excited to try this one- coconut milk and cashews make things so rich-tasting!
Do you have any nutritional information or calorie counts for any of these healthy dishes ?
Hi Sarah, I am sorry I do not count the calories on my recipes for personal reasons. They can be calculated online. Thanks!
I have no idea what a spaghetti squash might be… loving the roasted cauliflower, though!!
http://bloglairdutemps.blogspot.pt
Total gorgeousness, Girl! I feel like this has my name written on it!
I always make a fake alfredo with avocado, but I love this idea! Have never tried spaghetti squash but I feel like I really should..
This is amazing. I bought both Spa Squash and caulifower yesterday..and had no idea this was going to be how I served them today. Thank you so excited.
This looks so good and that egg yolk! Spaghetti squash is almost impossible to get hold of here – but I love roasted cauliflower, so I may have to try and replicate that part of the recipe at least.
I’m implementing a meat-free dinner once a week now and more fish! All of these recipes have been really inspiring.
If this is healthy eating, count me in! It looks delicious!
Your blog is brilliant. Thank you. I love that every morning i wake up to something new from Half Baked. The photography and staging is beautiful. I having been wanting to eat more green and bean but was having a tough time getting past smoothies and pea soup. Thanks for showing what is possible. Keep it coming girl.
Oh yum ! I am dying to try this. Got to find the spaghetti squash though, and then I will be good to go 🙂 Thanks Tieghan
This is so creative Tieghan!! I love that sauce…totally trying this!
Another awesome vegan recipe! Yay!! Thanks, Tieghan! 🙂
I don’t know which I like better: the spaghetti squash, nutritional yeast, roasted cashews or amazingly perfect poached egg — I love it all!! Pinning and making this later this weekend! Thanks Tieghan!
wow this looks sooo good!!
Kisses from http://poshnessary.com ❤
I am LOVING this healthy January month! Keep them coming! This is definitely my most favorite recipe you have come up with this month. I really love vegan alfredo sauces cause not only does it makes my stomach feel GREAT but I actually like that nutty flavor that nutritional yeast makes. Love this recipe! And did your skin actually turn yellow?!
Looks so delicious and comforting! I’d make this just to say Happy V-Day to myself 😉
I LOVE that you are doing some healthy/veg recipes! I love your blog (beyond words) already, but usually use the recipes when I’m craving something extra luxurious or “naughty”. Now I can make things from your blog all the time! Keep up your amazing work, T 🙂
This is just gorgeous. I need to try spaghetti squash, I can’t believe I never have! And that egg!
So delicious, I can’t wait to try it! Do you think it would make any difference to soak the cashews? I’ve noticed a lot of cashew-based sauces call for pre-soaking, but maybe it doesn’t matter. Thanks for another amazing recipe! I am seriously counting down the days for your cookbook.
Hahaha! I can relate to your skin turning yellow! When I was in university I was so hooked on eating lots of raw carrots that my skin turned orangey-yellow and I freaked myself out! Fake tan from the inside! This meal sounds wonderful and I will try it very soon! Thanks for your wonderful recipes and inspiration, Tieghan… I’ve tried out so many of your recipes and I have never been disappointed yet!
MORE VEGAN DELICIOUSNESS! YAY!
Keep it coming!
I am all for healthy eats and this dinner has my name written all over it!
Haha!! Yes!! So one winter I went a little sweet potato/pumpkin crazy and my feet and hands turned insanely orange. Like, call the head of the Oompa Loompas cause I found their next member, orange…. It. Was. Awesome. Haha. Oh and I vote YES to all of these healthy recipes. Seriously loving them. You inspire me so much.
Love that you have made another veggie pasta dish for us! Now that’s my kind of food! Vegan, healthy, and looks super delicious too! I just got a vegetti recently and have been searching for a recipe to use it in. Do you think zucchini pasta would be good in place of the spaghetti squash? Thanks!!
– Madeline<3
HI! Yes, I think zucchini pasta will be great! Thanks!
This looks amazing , love you used cashews for the cheese sub to replicate the creaminess of this sauce. Just pure YUM!!
This recipe sounds absolutely yummy, I’m definitely going to try it. Thanks for sharing 🙂 x
I’m loving all the healthy recipes this month, keep ’em coming! I’m definitely not a vegetarian, but I do try to cook meat-less dinners often.
Thanks Susan!! 🙂
I just finished eating this for dinner tonight. Delicious. Absolutely delicious.
SO happy you loved this! THANKS!
I tried your recipe. Is there an alternative for the spaghetti squash ? Ss these are hard to find. Tried a butternut but couldn’t make it into spaghetti. Even so it tasted wonderful!
HI! I would make zucchini noodles or just use regular spaghetti. Let me know if you have other questions, thanks!
I just made this for lunch and I literally gasped when I tried the alfredo. Hands down the best vegan alfredo sauce I’ve ever had. Thank you so much for this new staple!
I love spaghetti squash. For all of u who have not tried you must! I’ve made Alfredo with cashews and cauliflower but coconut milk….mmmmm def want to try this! Maybe top it with toasted chickpeas for protein. Thank you for the beautiful and healthier dishes!
Thank you!! 🙂
Just made this for dinner last night and it was DELICIOUS!!!! Thanks for such a great recipe!
So happy you love it! THANKS!
Hey there!
This recipe looks amazing- but I don’t have any cashews on hand– would it be too weird to use brazil nuts or hemp seeds? Or is cashew really the only popular alternative nut used for that ‘cheesy’ taste?
HI! I think brazil nut will work great! Let me know if you have questions, thank you!
Hey there!
This recipe looks amazing- but I don’t have any cashews on hand– would it be too weird to use brazil nuts or hemp seeds or PINE nuts? Or is cashew really the only popular alternative nut used for that ‘cheesy’ taste?
Started making the sauce and I”m wondering how to make it thicker?
Hey amy, You can thicken the sauce on the stove if you’d prefer or add more nutritional yeast.
For the nutritional yeast, do you use flaked or powdered? Powdered would use only half the amount of flaked and wondering which one you used?
Thanks!!
Hey Leslie! I use flaked. Let me know if you have questions. Thanks!
What could you substitute for the coconut milk? Would greek yogurt work?
I am not sure about greek yogurt. It might be ok, but it also might curdle or taste sour. I might try heavy cream. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Just made this recipe but with normal pasta and just used parmesan cheese and it was absolutely amazing ! Will try again with a squash
I am so happy to hear that Catherine! Thank you so much!
Hands down one of your best vegan recipes! The sauce, phenomenal. This recipe comes together quick and easy. Bought the vegan parm, (yum!)couldn’t even tell the difference from regular. Omitted the egg this time but once we add dairy back into our diet, the egg is going on! Excellent recipe!
Thank you so much! I am so glad you loved this recipe! xTieghan
Was looking for a good recipe to cook spaghetti squash for the first time. This was great! The poach egg really makes this a win.
Thank you so much Bethany! xTieghan
OMG… this was amazing the flavours were so good
Thank you so much Debbie! I am so glad you loved this! xTieghan
Made this tonight for my family. It was a hit! Thanks so much for the super easy delicious recipe!
That is so amazing! I am so glad you all loved this! xTieghan
Oh my!!!!!!
I could drink that sauce it is so good!!!
Thank you for sharing 🙂
Haha I am so glad you loved this! Thank you Karry! xTieghan
This was absolutely delicious!!!!! Oh, my!
Thank you for sharing. 🙂
Thank you Karry! I am so glad this turned out so well for you! xTieghan
This was such an amazing and yummy vegan dinner definitely one of my favorite easy vegan meals and super nutritious!
Thank you so much Grace! I am so glad you enjoyed this! xTieghan
DELISH and BURSTING with flavor!!!!
Thank you so much Gabriella! I am really glad this turned out so well for you! xTieghan
Oh my gosh this was so incredibly good! The sauce is absolute crack. The entire thing is perfection. A few alterations: I added maybe just 1/4 cup of marinara sauce to each squash half about 25 minutes into roasting. I also added 2 Tbs marinara to the sauce and did half Parm and half nutritional yeast. I also roasted some garlic and shallots with the cauliflower. One of the best half baked harvest recipes I’ve tried thus far.
I am really glad this turned out so well for you, Anna! Thank you! xTieghan
I was a little skeptical of this recipe because I don’t usually like raw garlic but it was a huge hit and I’ll definitely make it again. Thanks so much!!!
Thank you Lindsay! xTieghan
I am wanting to make this today for tomorrow’s dinner. Do you think that will be okay or is it best to make the sauce immediately before serving?
Hey Nicole,
For this recipe I would recommend making the same day. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this twice and LOVED it both times! Tonight I added chicken to my husband’s and he raved! I have a fair amount of sauce leftover. Do you think I could freeze it to use at a later date (maybe over pasta)?
Hey Erica,
I am so glad you enjoyed the recipe! You can absolutely freeze the sauce! Please let me know if you have any other questions! xTieghan
This is such a great recipe! Absolutely delicious and so easy. Bravo!
Thank you so much Chloé! xTieghan
This was SO creamy and delicious!
Thanks so much Alicia! xTieghan
I Googled recipes to use a spaghetti squash and chose this one. OMG. I am BLOWN AWAY at how complex and delicious the sauce is, squash has good texture and the egg makes it! I added a pinch of freshly ground nutmeg too. This is delicious!
Hey Nancy,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
THIS IS AMAZING! Found this recipe when I was forced to be a gluten-free vegan for medical reasons, and now that I am healed I make it because it is so delicious. A truly inspired and unique dish. If you want more pronounced lemon flavor add the zest of a lemon. The sauce is equally excellent on brown rice pasta too.
THANK YOU!
Hey Sara,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan