Spaghetti Squash Alfredo (Vegan+Gluten Free)

Spaghetti Squash Alfredo (Vegan+Gluten Free) are basically magic on a plate. It's low-carb, gluten free, vegan and incredibly satisfying.

Ingredients:

• 1 large spaghetti squash halved and seeds removed.
• 2 cloves garlic minced and divided
• 1 tablespoon plus 2 tsp olive oil
• 2 cups cauliflower florets chopped into large pieces
• 1/4 cup almond milk
• 2 tablespoons nutritional yeast
• 1/2 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon Earth Balance or vegan butter substitute
• Salt to taste
• 1 tablespoon fresh parsley chopped

Instructions:

1. Heat oven to 400 degrees. Place spaghetti squash halves on a baking sheet and drizzle with 1 tablespoon of olive oil. Rub with half of minced garlic (set aside the remaining minced garlic to be used later) and season with salt. Roast for 30-45 minutes or until squash is tender.
2. Steam or boil cauliflower until fork tender, about 5-7 minutes. Transfer to a food processor or high speed blender.
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