To highlight her clean eating ways, Brittany Barton has released The Sparkle Kitchen Cookbook: 72 Gluten-Free & Dairy-Free Recipes for Shining Health and Sustainable Living. It’s a junk-free collection with a tidy layout, whole food ingredients, and very succinct instructions. And to show you just how pure it is, Brittany has shared her dairy-free Spaghetti Squash Alfredo recipe with us today!
Beyond dairy and gluten, The Sparkle Kitchen is also free of nuts, grains, soy, seeds, corn and refined sugars. Yes, it’s free of nuts, seeds AND grains. That is no small feat indeed. Truthfully, it’s a little pricier than your average cooking publication. But you’re rewarded with dozens of recipes that you really can eat everyday, and helpful full-color photos so you know exactly what the end result should look like.
The Sparkle Kitchen was actually released this summer, but I held off on sharing it until now, as Brittany’s style simply shouts fall to me. Though she uses an amazing array of fresh foods, she seems to have more cool weather cravings. And I think we can all use a book in the autumn and winter that helps us to incorporate more healthy foods!
Here is just a sampling of the recipes you can enjoy if you buy The Sparkle Kitchen:
- Apple Pie Breakfast Bowl
- Sweet Potato Pancakes
- Roasted Acorn Squash & Brussel Sprout Salad
- Creamy Caramelized Onion Soup
- Fall Spice Pumpkin Chili
- Spicy Cajun Salmon Dip
- Grain-free “Cornbread” Dressing
- Spaghetti Squash Alfredo (recipe below!)
- German Spaetzle Dumplings & Gnocchi
- Chocolate Mole over Crispy Chicken Thighs
- Paleo Pad Thai
- Pear Pomegranate Ginger Sparklers
- Coconut Milk Chai Latte
- Berry-Lemon Tart with Tigernut Crust
- Honey Marshmallows
- Pumpkin Orange Creme Brûlée
- Chocolate Fruit Cake
But feel free to try this Spaghetti Squash Alfredo recipe first, and see if Brittany’s clean cooking puts a sparkle in your day!
Special Diet Notes: Spaghetti Squash Alfredo
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.
- 2 cups spaghetti squash, roasted (see Instructions)
- ½ cup full-fat canned coconut milk
- 1 cup water
- 2 tablespoons minced sweet onion
- 1 tablespoon minced garlic
- 1 tablespoon arrowroot starch
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
- To roast the spaghetti squash, preheat the oven to 375°F. Slice the squash in half lengthways and place skin-side-up in a shallow baking pan filled with a ½ inch of water. Roast for 1 hour until tender and the meat easily pulls away from the skin.
- For the sauce, heat the coconut milk and water over medium heat in a small sauce pan, stirring constantly. When it begins to simmer, turn down to low heat. Stir in the minced onion and garlic.
- Slowly add in the arrowroot ½ tbsp at a time, stirring constantly to avoid any lumps. Cook for five minutes until the mixture begins to thicken. If too thick, add more water and if too thin add ½ tbsp more arrowroot.
- Stir in the pepper, basil, oregano, salt, and lemon.
- Toss the sauce with the cooked spaghetti squash and serve topped with parsley.