Quesofredo: Vegan Queso Alfredo Spaghetti Squash
Inspired by creamy queso dip and alfredo pasta, you'll want to spin you fork through these golden strands of squash and slurp in all the yumminess. This nutrient rich meal is glowing with health and amped with flavor. Spaghetti squash is gluten-free, high in fiber, low calorie, low carb and the creamy vegan cheese sauce is made out of whole foods, healthy plant-base fats and protein. It's a complete comfort meal that's easy to whip up and a crowd pleaser. You can get creative and top with additional grilled veggies or mushrooms for a more hearty meal. You can also use extra cheese sauce as a warm queso chip or veggie dip! Enjoy!
Quesofredo: Vegan Queso Alfredo Spaghetti Squash
by Sarah Farsh November 27, 2019
• Spaghetti squash
Quesofredo Sauce (aka Vegan Queso):
• 2 cup raw cashews
• sub 1 cup cashews with 1/2 block OG tofu or 1 cup cauliflower for a low-fat version
• 1/4 cup nutritional yeast
• 1/2 tsp fresh ground nutmeg
• 1/2 tsp turmeric powder
•.1 tsp onion powder
• 2 cloves garlic
• 1 tbsp maple syrup
• 1 tbsp rice wine vinegar
• 1/2 tsp Celtic sea salt
• 4 tbsp water (more or less depending how creamy you want it)v
• 1/2 tsp cayenne pepper (or as much you can handle)
Topping ideas (get creative with whatever you have!):
• fresh arugula
• fresh spinach
• fresh oregano sprigs
Quesofredo Sauce (aka Vegan Queso):
• 2 cup raw cashews
• sub 1 cup cashews with 1/2 block OG tofu or 1 cup cauliflower for a low-fat version
• 1/4 cup nutritional yeast
• 1/2 tsp fresh ground nutmeg
• 1/2 tsp turmeric powder
•.1 tsp onion powder
• 2 cloves garlic
• 1 tbsp maple syrup
• 1 tbsp rice wine vinegar
• 1/2 tsp Celtic sea salt
• 4 tbsp water (more or less depending how creamy you want it)v
• 1/2 tsp cayenne pepper (or as much you can handle)
Topping ideas (get creative with whatever you have!):
• fresh arugula
• fresh spinach
• fresh oregano sprigs
• green peas
• fire roasted veggies: tomato, jalapeños, garlic
• 365 Plant-Based Mozzarella
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”)
Meanwhile, blend all Quesofredo Sauce ingredients together in VitaMix or high powered blender until warm/smooth/creamy.
After squash cooks (skin should feel tender to touch, flip and scrape squash w fork to reveal noodle threads. Lightly sprinkle w kosher salt. Poor Quesofredo Sauce on top and add fresh spinach/arugula, and optional plant-base cheese shreds. Toss and swirl w fork to coat squash noodles in sauce and greens. You can do this all inside the squash skin shell-it makes a natural bowl.
Top w fresh herbs, fire roasted veggies or BBQ and enjoy! If you make it, LMK what you think!
• fire roasted veggies: tomato, jalapeños, garlic
• 365 Plant-Based Mozzarella
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”)
Meanwhile, blend all Quesofredo Sauce ingredients together in VitaMix or high powered blender until warm/smooth/creamy.
After squash cooks (skin should feel tender to touch, flip and scrape squash w fork to reveal noodle threads. Lightly sprinkle w kosher salt. Poor Quesofredo Sauce on top and add fresh spinach/arugula, and optional plant-base cheese shreds. Toss and swirl w fork to coat squash noodles in sauce and greens. You can do this all inside the squash skin shell-it makes a natural bowl.
Top w fresh herbs, fire roasted veggies or BBQ and enjoy! If you make it, LMK what you think!
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