Hey everyone! A few weeks ago at the start of those chillier temps and changing leaves I was craving a creamy, garlicky alfredo dish with a major passion. Like it consumed me every day and I needed it. I caved at the grocery store and bought pasta and crafted my own vegan alfredo style sauce. It ended up being a super delicious meal and I wish I could eat it every time I needed a warm meal but I knew I didn’t feel great after eating it so this recipe was born. I originally made a sauce similar to the recipe listed below and I put it on my favorite brand of gluten free spiral pasta (one of the best shaped pastas out there). I won’t lie to you - it was pretty damn good. The sauce nestled in the spiral pasta and the broccoli took this dish to the next level. I love pasta so much (I’m a recovering pasta addict. Although I don’t know if I’ll ever fully recover…) but after eating my meal I was feeling really tired and super over stuffed so I started thinking about a meal I could enjoy the next time I have this craving that would satisfy me but not weigh me down.
Let me take a minute and say - pasta is one of my favorite things in the world! I love creamy dishes and a good hearty sauce on a bowl of pasta is so comforting. It’s the thing I turn to when I need to feel warmed up and comforted. No matter how delicious it is and how much I wish I could eat it, it really isn’t good for my body in any way. So I limit my pasta intake as much as I can (like I said, I’m a recovering pasta addict.)
Fast forward and I doctored up the sauce recipe and replaced the super filling pasta with spaghetti squash. The squash gives the same texture as the pasta and satisfies me without weighing on my stomach and digestive system nearly as much. I also sprinkled a tablespoon of hemp seeds across my dish because they add to the thickness of the sauce and help me to get my omega-3’s in for the day! It is important to have greens at every meal so I also topped my dish with a serving of steamed broccoli and wilted spinach leaves. It was SO GOOD! I literally want to eat this all the time now. The amazing thing about this dish is you can change it up to satisfy your own cravings. You can switch out the broccoli for roasted brussel sprouts or grilled zucchini. You can also alter the spices to your liking as well! Add some oregano and thyme for a more rounded spice profile or kick up the heat with some red pepper flakes. I also love that this recipe doesn't require any nut milks. Those can be just as filling and heavy as the pasta!
I hope you guys really love this meal as much as I do! I am going to be begging Kellie for this every day! If you make this dish and adore it share it on Instagram and tag us in it (@thenineteensixty) so I can see!
1 Spaghetti Squash (use organic if available in your area!)
For the sauce:
1 tbsp organic tahini
1 cup organic vegetable stock
1 cup raw cashews (soaked)
3 cloves of garlic
Salt and pepper to taste
Handful of fresh basil
1 cup broccoli
Sprinkle of fresh basil
1 tbsp hemp seeds
Preheat your oven to 400 degrees Fahrenheit. Cut your spaghetti squash in half through the stem and scrape out the seeds. Place your halves in a casserole dish with the shell facing up. Depending on the size of your squash it should take 30-40 minutes to cook.
Before assembling your sauce be sure to soak your cashews in hot water for about 15 minutes. This will allow them to blend easier and wont be has hard on the blades in your blender. Soaking your cashews also helps with the texture of the final sauce.
Set up your steamer basket and place your broccoli florets in to begin steaming. If you are substituting another vegetable prepare those as you prefer!
Once you’ve soaked your cashews you can begin assembling your sauce. Add all the ingredients to your blender and blend for no more than 1 minute. After the sauce is blended you can either leave it to the side until your squash is ready or transfer it to a saucepan to keep warm. You do not need to heat in a sauce pan because the sauce will become warm when you put it on your hot spaghetti squash.
When your squash is done let it set on the counter for about ten minutes. After you let it rest you’ll want to take a fork and scrape the squash out into your bowl. It will start to fall out and look like spaghetti!
Add your sauce to the squash and get those toppings on your plate as well. Last step - enjoy!