Spaghetti Squash with Basil and Creamy Cauliflower Alfredo Sauce

Spaghetti Squash with Basil and Creamy Cauliflower Alfredo Sauce

Imagine a Spring cleanse where you not only lose weight, clear out toxins, increase energy and gain a natural radiant glow but you get to eat real, whole delicious foods at the same time – Sounds amazing right?! No pills, powders or starvation. This is how our bodies and nature intended on us cleansing and renewing ourselves, the natural way – no reinventing the wheel here. A cleanse is a great place to start and build off of when learning to live a healthy lifestyle, while getting your body in shape

Here’s an example of a delicious meal that you can eat on my Spring into Summer Cleanse. Just in time to prepare yourself for bikini season!

I am giving you two ways to make the Creamy Cauliflower Alfredo – the first one is vegan and cleanse friendly. The other version has a little dairy in it and gives you another take on a healthier version of Alfredo, minus the heaviness and excess fat that will leave you feeling slowed down, bloated and yucky.

I have made both and they are equally sure to please

For the Spaghetti Squash:

Cut in half and scoop out seeds

Rub inside with a touch of EVOO

Place cut side down on a baking sheet and bake in a 350 degree oven for 35-45 minutes

Use a fork to scrape the inside of the squash out to use as ‘pasta’

Veggie ‘Pasta’ Toppings

1 organic red bell pepper

1/2 cup grape tomatoes sliced in half

2 cups white mushrooms sliced

1 leek (white part sliced) or one small yellow onion diced up

Tbsp avocado oil or EVOO to sauté it all up

Sauté everything except the tomatoes until tender and then add the tomatoes the last few minutes of cooking

For Vegan and Cleanse friendly
Creamy Cauliflower Alfredo

1 lb Cauliflower florets

1 1/2 – 2 cups of cashew milk or unsweetened almond milk (depending on the consistency you want-start with a cup and add to it as you blend)

1 cup plain cashews (soaked for 15 minutes in hot water and drained)

Juice of one whole lemon

2 tbsp nutritional yeast (optional, but highly recommend as it adds more cheesy flavor and a burst of nutrients)

2-4 garlic cloves minced or
1 teaspoon of garlic powder

1/2 teaspoon of onion powder

Himalayan pink salt to taste

Pinch of cayenne pepper

*Boil cauliflower for 10-15 minutes or so until soft and tender and strain

*Add cashews, cauliflower and rest of sauce ingredients to a blender and blend until smooth and creamy

2nd version of sauce with dairy

1 lb Cauliflower florets

1 1/2 – 2 cups of cashew milk or unsweetened almond milk (depending on the consistency you want-start with a cup and add to it as you blend)

3/4 cup 2% organic cottage cheese

1/2 cup plain cashews (soaked for 15 minutes in hot water and drained)

2-4 garlic cloves minced or
1 teaspoon of garlic powder

1/2 teaspoon of onion powder

Himalayan pink salt to taste

Pinch of cayenne pepper

Same steps as first version

*Combine squash, veggies and sauce together and top with fresh chopped basil
the basil really makes it!

* To make this an even more complete meal you can add chopped up grilled chicken breast, ground turkey breast, tofu or even a nice white piece of fish.

🌟The star of this dish, the alfredo sauce, can be used in so many ways too. On a baked potato, over zoodles, rice, over veggies, meat, so many options!

Note: This may seem like a lot but trust me it will take you in total like 20 minutes to put it all together. Also you will have plenty of Alfredo sauce, so you can bake a few extra spaghetti squashes and double/triple the veggie toppings to have meals for the week

I encourage you to try this, I promise you will be so happy you did and the family will love it too! A great example of how absolutely delicious healthy cooking/meals can be 💛

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DISCLAIMER

Please Note: The information on this website is not intended to be medical advice. The information is meant to inspire and motivate you to make your own decisions to discover your ideal health and wellness. It is intended for educational and informational purposes only. You should not rely upon any information found on this website to determine dietary changes, a medical diagnosis or course of treatment. Readers should perform their own research and make decisions in partnership with their own health care providers.

Danielle DelVecchio is not acting in the capacity of a doctor, licensed dietician, licensed nutritionist, psychologist or other licensed or registered professional.