Caulifredo Spaghetti Squash

This cauliflower based, vegan alfredo sauce is so good that you can drink it like soup, use like a healthy fondue dip alternative to cheese, twirl zucchini noodles in, or poor on top of spaghetti squash like this feature. This sauce is a super clean, whole-food alternative that's low in fat and high in nutrient density, because we're using mostly cauliflower instead of nuts, oils, or alternative milks. 

Caulifredo Spaghetti Squash 

by Sarah Farsh December 19, 2020

• 1 bag fresh or frozen cauliflower florets (or 1 head cauliflower) 
• 1 handful raw cashews (un-roasted/unsalted, or raw sunflower seeds)
• 5 raw Brazil nuts (or a little more cashew)
• 3-4 cloves garlic
• 1/2 tsp turmeric powder 
• 1 tsp pepper corn
• 1 lemon, juiced (and fresh zest for garnish)
• or 2 tsp white wine vinegar 
• 1 tsp pink salt 
• 4-6 tbsp water (more or less depending how creamy/loose you want the sauce)
• 1 spaghetti squash, seeded and roasted

Pre-heat oven to 425 degrees, slice squash in half vertically, scrape out seeds and place on cookie sheet to bake for 45min, or until soft to touch. Tip: I bake off any sweet potatoes, root veggies or other squashes that don't have to do with this recipe at the same time I roast the spaghetti squash, to energy save by batch baking things I'll eat later in the week. 

Steam cauliflower in microwave, or over the stove until warm and soft. Blend all ingredients (but the squash you're baking), together in a VitaMix, or high powered blender until smooth and creamy. Start with only a splash of water when blending sauce, you can always add more but it's difficult to thicken if you over water. 

Once spaghetti squash is cooked, scrape the insides with a fork to pull squash into threads of spaghetti. Poor blended sauce over roasted spaghetti squash, and twirl/work the sauce into the squash. Add leafy greens of choice or grilled veggies for added nutrients and color. You can enjoy this straight out of your spaghetti squash bowl, or plate. You can enjoy this sauce or any left over sauce with fresh veggies as a dip, to eat as soup, or zucchini noodles (like I did the next day). Enjoy!