Lots of creamy vegan pasta recipes call for a long list of hard-to-find ingredients, but this one relies on pantry staples to achieve its savory deliciousness. Pacific Foods® Organic Low Sodium Vegetable Broth adds depth to the cashew-based alfredo sauce, while roasting the garlic at the same time as the spaghetti squash not only saves time — it infuses the entire dish with a wonderful flavor. While this plant-based recipe is excellent on its own, feel free to top it with roasted veggies, additional herbs, or even a dash of hot sauce.
Preheat the oven to 400°F. While the oven is heating, microwave the spaghetti squash for 4 to 6 minutes to soften, then carefully cut in half lengthwise. Remove and discard the seeds. Brush the cut sides of the squash with 1 teaspoon of the refined coconut oil, then set face down on a parchment lined baking sheet. Trim off about 1/2-inch off top of the garlic head to expose cloves. Place the garlic head cut side up on a piece of aluminum foil, drizzle with 1 teaspoon of the refined coconut oil, then wrap it in the foil. Set on a baking sheet alongside squash.
Bake the squash until just tender when pierced with a knife, about 45 to 55 minutes depending on size. Remove from oven, keeping the oven turned on to 400°F. Flip the squash to cut side up to prevent over-steaming and open the foil packet to speed cooling; let cool for 15 minutes or until cool enough to handle.
Squeeze out the roasted garlic cloves into a blender and add the Pacific Foods® Organic Low Sodium Vegetable Broth, cashews, vegan parmesan, red pepper, and remaining 3 tablespoons of refined coconut oil. Season with sea salt. Blend for 1 minute or until smooth and creamy, pausing to scrape down the sides of the blender as necessary. Blend in the tapioca starch for 30 seconds or until combined. Set aside.
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 remaining alfredo sauce overtop until the squash is filled.
Return the squash halves to the oven on the parchment lined baking sheet and bake for 30 to 35 minutes, or until a crust forms on top and is lightly browned in spots. Without removing squashes, increase oven temperature to broil and broil for 1 to 3 minutes to brown further. Serve garnished with minced parsley and additional crushed red pepper.
Be careful when scraping out the squash as you don’t want to damage or tear the squash shells since you will be adding the alfredo back into the shells.
If you don’t have fresh parsley, basil or oregano would also work well as a garnish.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.