Spaghetti Squash Creamy Avocado Alfredo

This recipe turned out so good to my surprise. I went in with the idea and wasn’t sure that it would turn out. But I loved this one, I hope you do too. This is gluten/dairy/egg free.


Spaghetti "noodles":
1 medium spaghetti squash
Avocado Alfredo sauce:
1 avocado
2 fresh garlic cloves
1/2 of a lemon-juice
1 teaspoon onion powder
1/2 teaspoon sea salt
1 teaspoon ground pepper
1/2 cup; 1 tbs. unsweetened plain almond milk
Optional: Toppings—black olives, turkey burger, chicken, shrimp. 


Preheat oven at 450 degree.
Cut spaghetti squash in half, clean out seeds and rind--bake half hour at 450.
Remove the avocado rinds, and put in the blender or food processor.
Meantime, start your avocado alfredo sauce.
Add in garlic cloves, lemon juice, onion powder, salt, and ground pepper, 1 tbs. almond milk to the blender/food processor.
Blend well in a food processor.
Remove the avocado sauce from the food processor and put in a pan and put on stove on low; add 1/2 unsweetened plain almond milk. (Add more, if you prefer a thinner sauce).
Take out the spaghetti squash and after it cools; fork out the "noodles.”
Pour the avocado alfredo sauce on the spaghetti squash and add toppings if you prefer.

Leave a Reply