Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup coconut cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper.
- Step 2: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
- Step 3: While the squash is roasting, heat another tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Step 4: Stir in the coconut cream, onion powder, nutritional yeast, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally until it thickens slightly.
- Step 5: Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a serving bowl. Pour the creamy white sauce over the spaghetti squash and toss gently to combine. Garnish with fresh parsley if desired before serving. Enjoy!
Notes
- For optimal freshness, store any leftover spaghetti squash with creamy white sauce in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish on low heat in a saucepan, adding a splash of coconut cream or water to maintain its creamy texture without drying it out.
- For an extra burst of flavor, consider serving the spaghetti squash topped with grated parmesan cheese or sautéed mushrooms alongside the creamy white sauce.
- To enhance the richness of your sauce, try adding a pinch of smoked paprika or a squeeze of lemon juice for a delightful contrast to the creamy coconut flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 2g