Spaghetti Squash Alfredo with Roasted Broccoli

I've found myself addicted to the sweet lovin' of the spaghetti squash this winter. I fantasize about this guy constantly (don't tell BandMan). I find myself looking for reasons to spend the evening with spaghetti squash. And today this is was the reason I came up with.


Gee willikers!
This dish is too good to be true.
But it is.
It is true.
It's a scientific fact.
I made it.
And I ate it.


1 cooked spaghetti squash 

1/2 c  raw cashews
3 garlic clove
1/4 c nutritional yeast
3/4 c non-dairy milk
2 tbsp non-dairy butter
2 tsp soy sauce
2 tsp stone ground mustard
1 tbsp Tahini
nutmeg, pinch
salt, to taste
pepper, to taste 
1 tbsp Italian seasoning
a sprinkling paprika

2 heads of broccoli, broken into florets and cooked
baby spinach


  1. Add all ingredients except squash and veggies into a blender and blend until smooth.
  2. Combine the cooked spaghetti squash, broccoli, and sauce in a pot and heat all the way through. 
  3. Serve on top of a bed of baby spinach. YUMZ.





 

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