Vegan Gluten Free - Spaghetti Squash with Creamy Cauliflower Kalefredo

Don't be fooled by it's decadent looks, this veggie packed dish is low in fat and high in nutrient density. Spaghetti Squash is low in calories, high in fiber and contains 92% water by weight. This makes it a perfect base to a low fat dish. I prepared this squash with a cauliflower cream and greens kale-fredo, which amped up the nutrients and flavor. An easy to make crowd pleaser that's sure to satisfy all tastebuds. Enjoy!

Spaghetti Squash with Creamy Cauliflower Kalefredo 

by Sarah Farsh December 7, 2016

• 1 spaghetti squash, sliced in half vertically
• 2 cups frozen cauliflower florets
• 2 1/2 cups almond milk
• 1/4 cup nutritional yeast
• 1/4 cup raw cashew nuts
• 4 cloves fresh garlic
• 1 tbsp rice wine vinegar 
• 2 tsp maple syrup
• 2 tsp onion powder
• pinch of fresh nutmeg 
• 2 cups frozen chopped kale
• 1 - 2 cups fresh baby spinach
• 2 tsp pink himalayan sea salt 

Slice spaghetti squash in half vertically and scoop out seeds. Place face down on a non stick baking sheet and bake in oven for 45min - 1 hour at 425 degrees, until the inside is soft to the touch of your fork. Meanwhile, blend cauliflower, almond milk, nutritional yeast, cashews, garlic, vinegar, maple syrup, nutmeg and onion powder together in VitaMix or high powered blender. Add splashes of additional almond milk as needed, be careful not to drown your sauce - you don't want your sauce too watery. Blend on high speed until all ingredients become creamy. If you have a VitaMix, the sauce should blend fast high/fast enough so that it warms up, about 2 min on high speed. Place frozen chopped kale in a large cooking pot and heat on medium flame, poor in cauliflower alfredo sauce, mix together in pot to combine sauce and kale. Add baby spinach to the sauce mixture a minute before you're ready to serve. Once spaghetti squash is cooked, scoop out the strands of squash using a fork. Scoop the strands of squash into the sauce pot and mix the sauce and squash together well. You can scoop the mixture back into the skin of the spaghetti squash, and bake in oven for about 10min to get to tops a little crispy, and thicken your sauce further which gives the dish a richer taste. Enjoy!