This keto spaghetti squash alfredo is a low-carb alternative to the traditional chicken alfredo — but a highly delicious one. There’s nothing better than being able to enjoy your favorite foods while also feeling your best.
Sometimes alfredo sauce can be tricky to make, but this alfredo recipe is super simple. All you have to do is combine the ingredients into a blender, and then you’re done!
Not only is the alfredo sauce easy to make, but it also happens to be vegan. If you want your alfredo spaghetti squash 100% vegan, just avoid the parmesan cheese for topping. The rest of this recipe is plant-based.
Is Spaghetti Squash Keto?
Not only is spaghetti squash keto-friendly, but it’s also great for weight loss. Spaghetti squash is a high-volume and low-calorie food, which means it will keep you full and help you reach your goals.
How to make Keto Spaghetti Squash (Alfredo)
The ingredients you need for Alfredo Spaghetti Squash:
- Spaghetti squash – As stated before, spaghetti squash is a great keto-friendly food that’s also great for weight loss. You can eat tons of yummy spaghetti squash for a small number of calories! Spaghetti squash is also high in fiber which is going to leave you feeling full.
- Cashews, previously soaked – This is the base of the alfredo sauce. You might be surprised that the sauce isn’t made out of butter and cheese, but when water-soaked cashews are blended, they take on the texture of cheese. With a few herbs and spices that are mentioned below, you won’t be able to tell that this sauce is dairy-free.
- Nutritional yeast – Nutritional yeast is going to add that “cheesy” taste that we all know and love to the alfredo sauce. Not only that, but nutritional yeast is packed with vitamins and minerals that enhance your immune system, fight bacteria, and also enhances your digestion.
- Almond milk – This is going to give your alfredo sauce the texture it needs. Without the almond milk, you would have a hard time drizzling your sauce over the spaghetti squash.
- Garlic powder – Garlic powder gets thrown into the blender with the cashews, yeast, and almond milk to make the alfredo sauce. Garlic is going to give the sauce more flavor.
- Italian herbs – If you do not have Italian herbs, you can use ¼ tsp dried thyme, ¼ tsp dried oregano, ¼ tsp basil ¼ tsp chili flakes. These go in the alfredo sauce as well.
- Salt and Pepper – You’re going to add some salt and pepper to your spaghetti squash while it cooks, and you’re also going to add it to the alfredo.
- Olive oil – To give your spaghetti squash a smooth texture, you’re going to add olive oil before baking. It will also help prevent the spaghetti squash from sticking to the pan.
- Parmesan cheese – You can garnish your keto alfredo spaghetti squash with parmesan cheese before you serve. If you’re looking for a vegan option, skip the parmesan cheese or go with a vegan substitute.
- Optional: fresh parsley or chives to garnish – You may also top with fresh parsley or chives, but the choice is yours.
Keto Alfredo Spaghetti Squash Recipe Instructions
Pre-heat oven to 400° F.
When that’s finished, chop the squash into halves and season them with salt, pepper, and a drizzle of olive oil. Then put them upside down in a baking tray. Cook them for 30 minutes or until fork-tender
Let it cool for a bit, and using a fork, tear from the sides of the squash to obtain the spaghettis.
For the sauce, place the soaked cashews, almond milk, nutritional yeast, and spices in a blender. Pulse until a smooth consistency.
Serve the sauce with the spaghetti either in bowls or in the spaghetti’s shell.
Garnish with parmesan cheese and fresh herbs if desired.
Tips for making Keto Alfredo Spaghetti Squash:
- Use a large serrated knife to cut: Spaghetti squash can be very difficult to cut through. If your spaghetti squash isn’t extremely ripe, you might need to use a large serrated knife to cut through slowly. You want the sides to be as even as possible, so they bake evenly.
- Season spaghetti squash after cooking: Sprinkling with salt and pepper before cooking may not be enough seasoning. To add more flavor, add more salt and pepper after you tear the squash. This will allow salt and pepper to reach most of the squash.
- Use unsweetened original almond milk: Almond milk is needed for the sauce, and to avoid a sweet flavor, you need to buy unsweetened original almond milk. Some kinds of almond milk are vanilla flavored, which will not give you the desired taste.
Keto recipes you may also enjoy:
- Creamy Garlic and Mushrooms with Bacon
- Creamy Cauliflower Soup
- Stuffed Mushrooms with Sausage
- Keto Cauliflower Mac and Cheese
Alfredo Spaghetti Squash
Alfredo Spaghetti Squash is a low-carb alternative to the traditional chicken alfredo but it’s just as delicious. There’s nothing better than being able to enjoy your favorite foods while also feeling your best.
- 2 spaghetti squash
- 1 cup cashews, previously soaked
- 2 tbsp nutritional yeast
- 1 cup almond milk
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- ¼ cup parmesan cheese
- 1 tbsp Italian herbs or ¼ tsp dried thyme, ¼ tsp dried oregano, ¼ tsp basil ¼ tsp chili flakes
- Optional: fresh parsley or chives to garnish
- Pre-heat oven to 400° F.
- Chop the squash in halves and season them with salt, pepper, and a drizzle of olive oil. Then put them upside down in a baking tray. Cook them for 30 minutes or until fork-tender.
- Let it cool for a bit and using a fork tear from the sides of the squash to obtain the spaghetti.
- For the sauce, place the soaked cashews, almond milk, nutritional yeast, and spices in a blender. Pulse until a smooth consistency.
- Serve the sauce with the spaghetti either in bowls or in the spaghetti’s shell.
- Garnish with parmesan cheese and fresh herbs.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 829Total Fat: 46gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 11mgSodium: 1432mgCarbohydrates: 95gFiber: 19gSugar: 31gProtein: 25g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.