Dishing Out Health

delicious, nutritious recipes

  • HOME      
  • ABOUT    
  • Recipes
  • HEALTHY LIVING    
  • FAVORITES
    • Pantry Staples
    • Food Photography
    • Kitchen Essentials
    • Blogging Resources
  • CONTACT   

Spaghetti Squash Alfredo with Brussels (Vegan)

February 6, 2017 By dishingouthealth 3 Comments

Vegan cashew cream Alfredo sauce tossed with lemony Brussels over spaghetti squash. Swirl up a forkful of this rich, creamy play on the Italian classic for a veggie-packed main that is every bit as rich and satisfying. Spaghetti Squash Alfredo with Brussels (Vegan)I feel like all Mondays require a heavy dose of veggies. Not only does it set the tone for a healthy week, but it also makes me a little bit better about whatever sodium- and sugar-laden treats I indulged in over the weekend.

Like this weekend, for example, my main source of antioxidants came from red wine and I had a fat slice of homemade birthday cake for dinner on Friday night.

Not an ounce of regret!Spaghetti Squash Alfredo with Brussels (Vegan) | dishingouthealth.comHow was your Super Bowl weekend?! Did you get to eat an edible stadium? Did you love Gaga’s performance? I mean, how is it that one woman can sing, dance, AND fly, all while delivering inspirational messages at the same time? #goals.

How could I not drink an extra glass of red wine to that?Spaghetti Squash Alfredo with Brussels (Vegan)So I’ve recently discovered a new trick to roasting my spaghetti squash that has proved to be a major game changer. Instead of slicing it in half lengthwise, I’ve been slicing it crosswise to yield longer spaghetti strands. The spaghetti-like strands have somewhat of a spiral effect inside the squash, so by slicing it crosswise, you’re preserving their length and further emulating their pasta counterparts.

I dig it, at least. If you don’t mind the shorter strands, than slice however which way you please. But it is quite fun actually getting to swirl a fork into a mesh of slurptastic “noodles”.Spaghetti Squash Alfredo with Brussels (Vegan) | dishingouthealth.comSpaghetti Squash Alfredo with Brussels (Vegan)This is a great recipe to make in advance and reheat for weekday lunches. With an extra splash of nut milk, the sauce stays lusciously creamy after being reheated. It’s honestly delicious as a cold noodle salad, too.

It’s hearty and satisfying while still tasting light and fresh. I’d venture to say that even the non-veggie eaters will dig this recipe. I mean, what’s not to love about ** grams of fiber and** grams of plant-powered protein per serving? Not to mention a bounty of heart-healthy fat for extra staying power. Spaghetti Squash Alfredo with Brussels (Vegan) | dishingouthealth.comSuited for weeknight cooking, yet fit to feed royalty, this hearty main will enlighten your taste buds and steal your heart in just one forkful.

Now let’s have an awesome week!

If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!

Save Print
Spaghetti Squash Alfredo with Brussels (Vegan)
Prep time:  15 mins
Cook time:  50 mins
Total time:  1 hour 5 mins
Serves: 4 servings
 
Vegan cashew cream alfredo sauce tossed with lemony Brussels over spaghetti squash. Swirl up a forkful of this rich, creamy play on the Italian classic for a veggie-packed, gluten free main that is every bit as rich and satisfying.
Ingredients
  • 1 (2-3 lb) spaghetti squash
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 cups finely sliced or shredded Brussels sprouts
  • 3 cloves garlic, minced
  • ½ cup raw cashews
  • ¾ cup unsweetened nut milk
  • Juice of 1 lemon
  • 1 Tbsp nutritional yeast (or parmesan cheese, if not making vegan)
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • Optional topping: chopped fresh basil, parsley, or chopped cashews.
Instructions
  1. Preheat oven to 375 degrees F. Slice spaghetti in half crosswise. Brush flesh with 1 tsp. olive oil on each half. Place squash halves, cut-side down, on baking sheet. Bake for 50 minutes. Let stand 10 minutes.
  2. In the meantime, heat remaining 1 Tbsp + 1 tsp olive oil in a large nonstick skillet over medium heat. Add brussels; cook 5-6 minutes, until golden brown and softened. Add garlic during final minute.
  3. Place cashews, nut milk, lemon juice, nutritional yeast (or cheese), salt, pepper and crushed red pepper flakes in a high power blender or food processor. Blend until smooth and creamy, about 1 minute. Pour into skillet and toss with Brussels.
  4. Scoop out seeds of spaghetti squash; discard. Scrape inside of squash with a fork to remove spaghetti-like strands. Divide into 4 bowls. Spoon sauce and Brussels mixture evenly overtop. Add toppings of choice, if desired.
Nutrition Information
Serving size: ¼th of recipe Calories: 200 Fat: 11.5 gm Saturated fat: 1.5 gm Carbohydrates: 22.5 gm Sugar: 7 gm Sodium: 215 mg Fiber: 6 gm Protein: 6.5 gm Cholesterol: 0 mg
3.5.3226

Spaghetti Squash Alfredo with Brussels (vegan, gluten free) | dishingouthealth.com

 

Share on Tumblr
Related Posts Plugin for WordPress, Blogger...

Filed Under: Dairy-Free, Gluten-Free, Heart-Healthy, Low Glycemic, Low Sodium, Main Course, Vegetarian Tagged With: alfredo, dinner, gluten free, kid friendly, pasta, spaghetti squash, vegan, vegetarian

« Flourless Blender Chocolate Pancakes
No-Bake Tahini Energy Bars »

Comments

  1. Laura says

    February 14, 2017 at 6:45 pm

    This looks amazing Jamie! I love that vegan cashew cream sauce! I didn’t really watch any of the Super Bowl….we actually left at the beginning of the 4th quarter to go home and put the kids to bed! We couldn’t believe it when the score was tied!! And we don’t have TV soooo we watched the updates online lol!

    Reply
    • dishingouthealth says

      February 15, 2017 at 4:31 pm

      Haha honestly, the only thing that held my attention was the halftime show. I’d much rather be twirling up a forkful of these “noodles” than watching any sport 😛

      Reply
  2. Recipes says

    February 11, 2017 at 3:33 pm

    Completely agree with you roasting your spaghetti squash that has proved to be a major game changer.
    and all Recipes looks Good

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome!

Hi! I'm Jamie; a Registered Dietitian, nutrition editor, recipe developer, and lover of plants (and donuts).
Read More…

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recipe Categories

Archives

Never miss a recipe!

Subscribe for email updates!

Recent Posts

  • Cucumber-Sesame Salad with Garlicky Chili Oil
  • Crispy Salmon with Indian Spices and Jeweled Rice
  • Roasted Fennel with Red Pepper-Horseradish Sauce
  • Honey-Soy Glazed Tofu with Carrot-Ginger Sauce
  • Top 10 Healthy Make-Ahead Grain Bowls

Featured Posts

Raw Chocolate Coconut Cashew Bars | dishingouthealth.com
Mushroom and Quinoa Stuffed Acorn Squash | dishingouthealth.com
Gluten-Free Lemon Blueberry Greek Yogurt Cake
Slow Cooker Cauliflower Lentil Curry | dishingouthealth.com
Food Advertising by logo
logo
Food Advertising by
Privacy Policy

Let’s Connect!

I'm Jamie - A Registered Dietitian, recipe developer, and full-fledged foodie inspiring you to live deliciously. More About Me...

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Cucumber-Sesame Salad with Garlicky Chili Oil
Crispy Salmon with Indian Spices and Jeweled Rice
Roasted Fennel with Roasted Pepper-Horseradish Sauce
Honey-Soy Glazed Tofu with Carrot-Ginger Sauce
Sweet and Sour Shrimp Egg Roll Bowls

Copyright © 2018 · dishingouthealth.com · ·