Creamy Dairy-Free Roasted Garlic Spaghetti Squash by @starinfinitefood
4 servings
🎃
1
Spaghetti squash
🧄
3 heads
Garlic
🫒
Olive oil
🧂
0.5 tsp
Salt
🥜
120 g
Raw cashews
🧄
3 heads
Roasted garlic
💧
180 ml
Boiling water
🥥
2 tbsp
Coconut oil
🍋
1 tbsp
Lemon juice
⚫
Pepper
🥬
30 g
Spinach
🥜
2 tbsp
Pine nuts
🍋
Lemon zest
🧀
Parmesan cheese
Preheat
Preheat oven to 400.
Drizzle
Olive oil
Salt
Drizzle olive oil over the bottom of a sheet pan then sprinkle with salt.
Add
Spaghetti squash
Add the squash face down and rub the squash along the bottom of the sheet pan.
Place
Garlic
Place a piece of parchment paper or aluminum foil onto the sheet pan and add the garlic heads.
- Drizzle
- Garlic
- Olive oil
- Salt
Drizzle the garlic with olive oil and sprinkle with salt.
Wrap- Garlic
Wrap the garlic tightly with the parchment or foil and place onto the sheet pan.
- Place
Place it in the oven for 35-40 minutes.
- Roast
- Spaghetti squash
- Garlic
When the squash and garlic are done roasting, make the sauce.
- Place
Raw cashews- Roasted garlic
Boiling water
Place cashews into a blender, then squeeze the roasted garlic into the blender and add the boiling water, coconut oil, lemon juice, salt and pepper.
BlendBlend until very smooth.
- Step
- Spaghetti squash
Use a fork to remove the strands of squash from the inside of the squash.
- Place
- Spaghetti squash
Spinach- Salt
Place the squash strands into a bowl, then add the spinach, salt and pepper to taste and sauce to taste.
Toss
- Spaghetti squash
- Spinach
Toss it all together until well combined.
Serve
Pine nuts
Lemon zest
Parmesan cheese
Serve on a plate, top with pine nuts, lemon zest, Parmesan cheese, salt and pepper.
Creamy Dairy-Free Roasted Garlic Spaghetti Squash by @starinfinitefood
4 servings
🎃
1
Spaghetti squash
🧄
3 heads
Garlic
🫒
Olive oil
🧂
0.5 tsp
Salt
🥜
120 g
Raw cashews
🧄
3 heads
Roasted garlic
💧
180 ml
Boiling water
🥥
2 tbsp
Coconut oil
🍋
1 tbsp
Lemon juice
⚫
Pepper
🥬
30 g
Spinach
🥜
2 tbsp
Pine nuts
🍋
Lemon zest
🧀
Parmesan cheese
Preparation Steps
Step 1/14
Preheat oven to 400.
Step 2/14
Drizzle olive oil over the bottom of a sheet pan then sprinkle with salt.
Step 3/14
Add the squash face down and rub the squash along the bottom of the sheet pan.
Step 4/14
Place a piece of parchment paper or aluminum foil onto the sheet pan and add the garlic heads.
Step 5/14
Drizzle the garlic with olive oil and sprinkle with salt.
Step 6/14
Wrap the garlic tightly with the parchment or foil and place onto the sheet pan.
Step 7/14
Place it in the oven for 35-40 minutes.
Step 8/14
When the squash and garlic are done roasting, make the sauce.
Step 9/14
Place cashews into a blender, then squeeze the roasted garlic into the blender and add the boiling water, coconut oil, lemon juice, salt and pepper.
Step 10/14
Blend until very smooth.
Step 11/14
Use a fork to remove the strands of squash from the inside of the squash.
Step 12/14
Place the squash strands into a bowl, then add the spinach, salt and pepper to taste and sauce to taste.
Step 13/14
Toss it all together until well combined.
Step 14/14
Serve on a plate, top with pine nuts, lemon zest, Parmesan cheese, salt and pepper.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
380 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos