WFPBNO Spaghetti Squash Alfredo
Gluten Free and Nut Free
Last night I came home hungry and found a spaghetti squash in the fridge. I hadn't had one in a long time. I also hadn't made any Alfredo sauce in quite a while and decided to try and make Spaghetti Squash Alfredo. Cooking the squash was easy enough. I just cut it in half, removed the seeds, put it on a pan with parchment paper and sprinkled it was dried onion flakes, oregano, garlic powder and a light dusting of salt. It went into the oven at 400F for 40 minutes uncovered.
- Previously I made the Alfredo sauce out of tofu but thought I'd experiment to come up with something new. There was a package of dried Great Northern White beans in the cabinet that looked like it needed to be cooked. I rinsed them and put them in the pressure cooker with water, onion powder, garlic powder and about a teaspoon of salt. They needed to be well cooked to make the sauce creamy so I set the timer for 75 minutes then let it vent naturally.
When I was done there were plenty of beans and sauce left over.
If you are reheating the sauce stir in some extra water because it will get very thick after you put it in the fridge for the night.
Speaking of tonight, I have some whole wheat fettuccine noodles waiting for me at home that are very excited to joint in the fun! Can't wait!!!
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| Guilt-free Spaghetti Squash Alfredo |
CREAMY VEGAN ALFREDO SAUCE.
Serves 4
2 Cups Great Northern White Beans
1.25 cups unsweetened non dairy milk
6 T nutritional yeast
5 T tapioca flour
6 cloves of garlic
1/4 cup white vinegar
2 T lemon juice
1.5 T salt
1 t garlic powder
1 T basil
2 T dried parsley
1/8th t ground pepper
Add everything to your blender and puree thoroughly. Pour it into a sauce pan and stir over medium heat until it gets thick and creamy (about 10 min.) Mix it up with your spaghetti squash or fettuccine noodles of your choice and enjoy!
