Prepare to revolutionize your dinner routine with a mouthwatering vegan masterpiece that proves healthy eating can be absolutely delicious! This Spaghetti Squash Alfredo with Brussels Sprouts is not just a meal; it's a culinary adventure that transforms humble vegetables into a creamy, satisfying feast that will make you forget all about traditional pasta dishes. Get ready to impress your taste buds and your dinner guests with this incredibly simple yet gourmet-level recipe that's packed with flavor, nutrition, and pure plant-based magic!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups Brussels sprouts, halved
- 1 cup raw cashews, soaked
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, soak the raw cashews in hot water for 15 minutes to soften. Drain and rinse the cashews thoroughly.
- In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, minced garlic, salt, and pepper. Blend until smooth and creamy, creating the Alfredo sauce.
- Toss the halved Brussels sprouts with a little olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the same oven for 20-25 minutes, turning once halfway through, until they are crispy and golden.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands directly in the squash shell.
- Pour the cashew Alfredo sauce over the squash strands, mixing gently to coat evenly.
- Top the sauced squash with roasted Brussels sprouts and garnish with fresh chopped parsley.
- Serve immediately while warm, enjoying the creamy sauce, tender squash, and crispy Brussels sprouts.
Tips
- Squash Selection: Choose a firm, heavy spaghetti squash with a uniform color and no soft spots for the best texture.
- Cashew Sauce Hack: For an ultra-smooth Alfredo, soak cashews in hot water for at least 15 minutes before blending, and use a high-powered blender for the creamiest results.
- Roasting Perfection: Don't overcrowd the Brussels sprouts on the baking sheet to ensure they get crispy and caramelized instead of steaming.
- Make-Ahead Friendly: You can roast the squash and prepare the sauce in advance, making this a quick weeknight meal option.
- Flavor Boosters: Add a pinch of red pepper flakes to the Alfredo sauce or sprinkle some toasted pine nuts on top for extra texture and flavor.
- Storage Tip: Store leftover components separately to maintain the best texture, and reheat gently to prevent the sauce from separating.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 10g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
