Last night I was craving creamy pasta but I am
a) watching my diet after July 4th debauchery and b) getting over the flu and so I have to steer clear of dairy.
So I made this: Mock Alfredo with spaghetti squash. No butter no heavy cream just deliciousness!

Part 1 – Spaghetti Squash
My local grocer helps me pick all my fruits and veggies because I am really bad at remembering what signs to look for for each species. Hard avocados are bad, but hard spaghetti squash? Perfect! Ugh.

  • Heat oven to 375 degrees.
  • Cut squash lengthwise
  • Grab a spoon, rid yourself of the hundreds of seeds inside
  • Brush the inside of each half with olive oil and sprinkle with coarse himalyan sea salt and freshly ground black pepper. For additional health benefits, skip the olive oil and use coconut oil cooking spray.
  • Place cut sides down on a rimmed baking sheet and put sheet into the oven.
  • Bake for about 40 minutes, or until you can easily pierce the squash with a fork.
  • Let cool for 15 minutes, or if you are like me, grab a towel and burn yourself as you stubbornly and impatiently scrape out the spaghetti strands

Part 2 – Cauliflower Cream Sauce

Ingredients List
8 Cloves of Garlic 2 Tbsn Butter 6 Cups Cauliflower Florets 6 Cups Vegetable Broth 1 Tspn Salt 1 Tspn Black Pepper 1/2 Cup Almond Milk


  • Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  • Cauliflower: Bring the vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  • Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

This sauce is also excellent with a little ground turkey if you need some extra protein in there. I made this with turkey before that I sauteed in white onion, cayenne pepper and chicken stock.

You can easily freeze any excess you have! Mangia!

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