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SPAGHETTI SQUASH WITH BASIL AND CREAMY CAULIFLOWER ALFREDO SAUCE
Ingredients
- 1 Spaghetti squash
- 1 Large organic red bell pepper (diced)
- 1 cup organic mushrooms (diced)
- 1 Small organic onion (diced)
- 1/4 cup organic fresh basil (diced)
- 1 - 2 tablespoon organic coconut oil
- FOR THE SAUCE
- 1 Large organic cauliflower
- 2 cups homemade almond milk
- 5 cloves organic garlic (freshly crushed)
- 2 tablespoons nutritional yeast
- 1/4 - 1/2 pink himalayan salt (or to taste)
- 1 pinch organic cayenne pepper (or to taste)
- Prepare the spaghetti squash pasta
- Step 1 Prepare spaghetti squash by cutting the spaghetti squash in half.
- Scrape out all the seeds from the inside.
- Rub olive oil on the inside of the spaghetti squash.
- Bake face down at 350 degrees for approximately 45 - 50 minutes.
- Use a fork to scrape the inside of the squash out to use as "pasta".
- Prepare the sauce
- Step 2 Cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, and then strain.
- Put the cauliflower, milk, nutritional yeast, pink himalayan salt, cayenne pepper and garlic in a Vitamix and blend until smooth and creamy.
- Prepare vegetables and assemble
- Step 3 Dice the red bell peppers, onions and mushrooms.
- In a saucepan, saute the red bell peppers, onions and mushrooms until they are tender.
- Combine the sauteed vegetables, spaghetti squash pasta and cauliflower alfredo sauce.
- Toss with fresh chopped basil right before serving.
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