Ingredients

The following ingredients have 4 Servings
  • 1 recipe Dreamy Vegan Cauliflower Alfredo
  • 2 medium spaghetti squash
  • 1 teaspoon olive oil
  • Optional: ½ teaspoon crushed chili flakes and parsley (for garnish)
  • 1 teaspoon vegan butter
  • ¼ cup panko (sub gluten-free, if needed)
  • ¼ cup crispy fried onions (see notes)

Instruction

  • Preheat your oven to 425 degrees. Line a baking tray with parchment paper.
  • Cut each spaghetti squash in half and scoop out the seeds. Pour the oil over the insides and spread it around with your fingers. Place on the prepared baking sheet flesh side down and roast in the oven for 30-35 minutes, or until the spaghetti squash strands loosen easily with a fork. While the squash is roasting, prepare the vegan cauliflower alfredo.
  • To make the topping, melt the butter in a small frying pan over medium-high heat. Add the panko and stir until toasted, about 2-3 minutes. Remove from the heat and stir through the crispy onions.
  • When the squash is soft, remove it from the oven and turn the oven to broil. Carefully (they will be hot!) use a fork to loosen the strands of spaghetti. Pour the alfredo evenly over each spaghetti squash half then top with the topping.
  • Place the spaghetti squash alfredo boats back into the oven and broil for 3-4 minutes, or until the topping begins to brown. Remove from the oven, sprinkle with a few crushed chili flakes and a little parsley and serve immediately.