Creamy Coconut Cashew Spaghetti Squash "Alfredo" with Roasted Acorn Squash by @halfbakedharvest

1h
Medium

4 servings

🍝

1

Spaghetti Squash

🥜

240 ml

Cashews

🎃

1

Acorn Squash

🥥

240 ml

Coconut Cream

Preparation Steps

  1. Step 1/3

    Preheat oven and roast spaghetti and acorn squash.

  2. Step 2/3

    Blend cashews and coconut cream until smooth.

  3. Step 3/3

    Mix squash and "Alfredo" sauce. Serve.

Composition

Ingredients

Types

Vegetables, Nuts, Dairy

Ingredients

Spaghetti Squash, Cashews, Acorn Squash, Coconut Cream

Allergens

Nuts

Dietetics

Dietary regimen

Vegan, Gluten-free

Calories

350 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 50g, Fat: 15g

Nutritional Information

Minerals

Potassium: 800mg, Calcium: 60mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

3 steps

Equipments

Utensils

Knife, Baking sheet, Blender

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Savory, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool,Dry), fridge : 3-4 days (Covered), freezer : 1 month (In airtight container)