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Spaghetti Squash Roasted Garlic Alfredo

  • 20 min
    Prep Time
  • 1 hr 10 min
    Total Time
  • 6 people
  • 388 per 1 serving


  • 1 large spaghetti squash (about 4 pounds)
  • 1 head garlic
  • 2 teaspoons olive oil (amount divided in recipe steps below)
  • 1 cup raw cashews
  • 3 cups Pacific Foods™ Organic Low Sodium Vegetable Broth
  • 1/4 cup refined coconut oil melted
  • 1/2 cup vegan grated Parmesan cheese alternative
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried red pepper
  • 1 teaspoon salt or more to taste
  • 2 tablespoons tapioca flour (starch)
  • 1 teaspoon minced fresh parsley for garnish


  • Step 1

    Preheat the oven to 400°F.  While the oven is heating, microwave the spaghetti squash for 4-6 minutes to soften, then cut in half lengthwise. Remove the seeds.  Rub the cut sides of the squash with half the olive oil, then set face down on parchment lined baking tray. Place the garlic bulb cut side up on a piece of aluminum foil, drizzle with the remaining olive oil, then wrap it in the foil. Set on baking tray alongside squash. 

  • Step 2

    Bake the squash until just tender when pierced with a knife, about 25-35 minutes depending on size. Remove from oven, keeping the oven turned on to 400°F, and let both cool enough to handle, flipping the squash cut side up to prevent it from over steaming and opening the foil packet to speed cooling. 

  • Step 3

    Make the alfredo. Squeeze out the roasted garlic cloves into a blender and add the cashews, Pacific Foods Low Sodium Vegetable Broth, refined coconut oil, vegan parmesan, onion powder, red pepper, and 1 teaspoon of salt. Blend until smooth and creamy, pausing to scrape down the sides of the blender as necessary. Taste and add more salt if desired. Blend in the tapioca starch. 

  • Step 4

    With a fork, scrape the spaghetti squash into long threads, moving in a crosswise direction, the same direction as the spaghetti squash strands. Scoop the squash into a large mixing bowl, keeping the squash halves intact for baking. Add about half the alfredo to the spaghetti squash and mix together. Divide the sauced spaghetti squash between the squash halves then pour extra alfredo sauce overtop until the squash is filled to the brim. You may have extra alfredo sauce, save for another dish (warm it up on the stove to cook the starch and thicken before use). 

  • Step 5

    Return the squash halves to the oven on the parchment lined baking tray and bake for 15 minutes, or until browned and bubbly. Optional: broil for 1-3 minutes at end to brown further. Serve garnished with red pepper flakes and minced parsley.

Calories 388
Total Fat 26 g
Sat. Fat 10.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 868 mg
Total Carb 35 g
Dietary Fiber 3 g
Sugar 7 g
Protein 9 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 12 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.