Healthy Spaghetti Squash Alfredo

gluten-free recipe
Gluten-free, dairy-free spaghetti squash Afredo



  • 1 cooked spaghetti squash
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 pinch red pepper flakes
  • ¼ cup raw cashew pieces
  • ¾ cup unsweetened almond milk
  • 2 tablespoons nutritional yeast flakes
  • 1 Edward & Sons non chicken bullion cube
  • 4 tablespoons great northern beans
  • 2 garlic cloves
  • 2 tablespoons fresh chopped basil


  1. Preheat oven to 400 degrees Fahrenheit. Cut squash in half lengthwise. Remove seeds and brush inside with olive oil. Line baking sheet with parchment paper, load squash face down and bake for 30 -35 minutes until easily removed from skin with fork.
  2. In small pan, boil cashews in water for 15 minutes, then drain and set aside to cool. 
  3. Add almond milk, nutritional yeast flakes, cashews, bullion cube, beans and garlic clove to blender and blend on high until smooth. 
  4. In a large skillet, add cooked spaghetti squash, Italian seasoning, and red bell pepper flakes and cook on medium heat. Use cooking tongs to fold the seasonings in, until squash starts to brown along the edges.
  5. Transfer Alfredo sauce to the pasta skillet and mix well. Top with chopped basil.

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