• 2c708e96e969686ca13be5fb3ebec2ba

Spaghetti Squash Alfredo

A great dish on it's own or paired with your favorite protein. Try this dairy and grain free alfredo dish!

Prep
Cook
Serves 2people
Ingredients
2
cup spaghetti squash - roasted
alfredo sauce
1/2
cup full-fat canned coconut milk
1
cup water
2
tbs sweet onion - minced
1
tbs garlic - minced
1
tbs arrowroot powder
1/4
tsp salt
1/2
tsp black pepper
1/2
tsp dried basil
1/2
tsp dried oregano
1/4
tsp lemon juice
1
tbs fresh parsley - chopped
Directions
1.
Preheat the oven to 375°F. Prepare the squash. Slice in half lengthways and place skin-side-up in a shallow baking pan filled with a ½ inch of water. Roast for 1 hour until tender and the meat easily pulls away from the skin.
2.
For the sauce, place onion and garlic in a food processor and pulse until fine. Set aside.
3.
Heat coconut milk and water over medium heat in a small sauce pan, stirring constantly. When it begins to simmer, turn down to low heat. Stir in the minced onion and garlic.
4.
Slowly add in the arrowroot a ½ tbsp at a time, stirring constantly to avoid any lumps. Cook for five minutes until mixture begins to thicken. If too thick, add more water and if too thin add ½ tbsp of arrowroot.
5.
Once to the right thickness, add in all spices and mix well.
6.
Toss with spaghetti squash and serve topped with parsley. You can add your favorite fish or seafood to this dish for a complete meal like wild caught salmon.

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