Spaghetti Squash Alfredo
Prep time
Cook time
Total time
This recipe is reprinted with permissions from The Sparkle Kitchen Cookbook. To make it a complete meal, top this dish with your favorite cooked fish, shellfish or tempeh.
Serves: 2 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the pepper, basil, oregano, salt, and lemon.
  5. Toss the sauce with the cooked spaghetti squash and serve topped with parsley.
Recipe by Go Dairy Free at