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Pumpkin Spaghetti with Cheese and Alfredo sauce

The secret to delicious spaghetti is the sauce! With a very creamy texture, without a doubt, this recipe will delight your whole family.

Quesofredo Sauce

Ingredients

  • 2 cups raw cashews, or substitute 1 cup cashews with 1/2 block OG tofu or 1 cup cauliflower for a low-fat version
  • ¼ cup nutritional yeast
  • ½ teaspoon fresh ground nutmeg
  • ½ teaspoon turmeric powder
  • 1 teaspoon onion powder
  • 2 cloves garlic
  • 1 Tablespoons maple syrup
  • 1 Tablespoon rice wine vinegar
  • ½ teaspoon Celtic sea salt
  • 4 Tablespoons water, more or less depending how creamy you want it
  • ½ teaspoon cayenne pepper, or as much as you can handle

Directions

  1. Pre-heat oven to 425°, slice spaghetti squash in half vertically and scoop out seeds w spoon. Place squash skin side up on cookie sheet, pierce a few holes on skin and roast for 30-45min (shorter for more al dente, longer for softer squash “noodles”) ⁣
  2. ⁣Meanwhile, blend all Quesofredo Sauce ingredients together in VitaMix or high powered blender until warm/smooth/creamy. ⁣

Topping ideas (get creative with whatever you have!)

Ingredients

  • fresh arugula
  • fresh spinach
  • fresh oregano sprigs ⁣
  • green peas
  • fire roasted veggies: tomato, jalapeños, garlic⁣
  • 365 Plant-Based Mozzarella

Directions

  1. After squash cooks (skin should feel tender to touch, flip and scrape squash with fork to reveal noodle threads. Lightly sprinkle with kosher salt. Poor Quesofredo Sauce on top and add fresh spinach/arugula, and optional plant-base cheese shreds.
  2. Toss and swirl with fork to coat squash noodles in sauce and greens. You can do this all inside the squash skin shell-it makes a natural bowl.⁣
  3. ⁣Top with fresh herbs, fire roasted veggies or BBQ and enjoy!

Notes

The secret to delicious spaghetti is the sauce! With a very creamy texture, without a doubt, this recipe will delight your whole family.

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