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    You are at:Home»Dairy-Free Recipes»Spaghetti Squash Alfredo

    Spaghetti Squash Alfredo

    8
    By Alisa Fleming on October 6, 2016 Dairy-Free Recipes, Entrees, Sides

    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!

    Spaghetti Squash Alfredo Recipe (Dairy-free & Gluten-Free!)

    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:

    • Spaghetti Squash Alfredo Recipe (Dairy-free & Gluten-Free!)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.

    5.0 from 1 reviews
    Spaghetti Squash Alfredo
     
    Print
    Prep time
    10 mins
    Cook time
    70 mins
    Total time
    1 hour 20 mins
     
    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.
    Author: Brittany Barton
    Serves: 2 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    8 Comments

    1. Pingback: Dairy-Free Spaghetti Squash Alfredo | Mar Style Cooking

    2. Lauren on October 17, 2016 5:26 am

      I definitely need that cookbook! I’m on a spaghetti squash kick right now, can’t wait to give this a try!

      Reply
      • Alisa Fleming on October 18, 2016 7:15 am

        Me too Lauren! I’m so happy it’s back in season – just made some last night!

        Reply
    3. Cricket Plunkett on October 14, 2016 5:40 am

      That looks so creamy, can’t believe it’s dairy free. Awesome

      Reply
    4. Kelly on October 13, 2016 11:10 am

      This cookbook sounds great. Love all of the options, especially this squash alfredo. Has my name written all over it!

      Reply
    5. Megan on October 13, 2016 9:54 am

      I’m so going to try this recipes! Usually vegan alfredos have nuts, so I’m excited to give this a whirl!

      Reply
    6. Megan | Allergy Free Alaska on October 13, 2016 9:42 am

      It sounds like this cookbook is full of awesome recipes to try! And I have a spaghetti squash sitting on my counter top begging to be used in this recipe! Perfect timing!

      Reply
    7. Scott Ginsberg on October 8, 2016 7:47 am

      I am so buying a copy! thanks

      Reply

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