Creamy Garlic Parmesan Spaghetti Squash

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1/2 cup unsweetened almond milk
• 1 teaspoon dried Italian herbs
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons unsalted butter (or vegan butter)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Place face down on a baking sheet and roast for 30 minutes, or until tender.
2. 2 While the squash roasts, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in almond milk, Parmesan cheese, Italian herbs, salt, and pepper. Let it simmer gently until the sauce thickens, about 5 minutes.
4. 4 Add butter to the sauce and whisk until melted and combined.
5. 5 Use a fork to scrape the strands of squash from the skin into the saucepan with the sauce.
6. 6 Toss to coat the squash strands in the sauce.
7. 7 Serve immediately, garnished with fresh parsley.

Equipment

• Baking sheet
• Oven
• Large saucepan
• Fork

Variations

• Add sautéed mushrooms or spinach for an extra veggie boost.
• For a richer sauce, use half-and-half instead of almond milk.

Substitutions

• If Parmesan isn't your thing, try pecorino Romano for a sharper flavor.
• Swap almond milk for coconut milk for a dairy-free option with a tropical twist.

Pairings

• Serve alongside roasted chicken for a hearty meal.
• Complement with garlic bread for a satisfying comfort meal.

Nutrition

Tips

• For a nutty flavor, toast the spaghetti squash seeds with a bit of oil and seasoning for a tasty snack.
• Ensure the spaghetti squash is fully cooked before attempting to scrape out the strands for easier handling.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of almond milk to restore creaminess.

Serving Suggestions

• Pairs wonderfully with a simple green salad dressed in balsamic vinaigrette.
• Sprinkle with toasted pine nuts for added crunch and flavor.

FAQ