Recipe: Spaguetti Squash with Vegan Alfredo Sauce

With the season changing, it's great to start eating seasonal foods like squashes and pumpkins, to help transition the body into the new energy of Fall.

Spaghetti Squash is one of my all-time favorites super fast and easy meals. It's a nutrient-dense food, loaded with antioxidants, beta-carotene, and minerals. Also, naturally gluten-free, low on carbs, and delicious! Below is my favorite recipe, made on the Instant Pot with Vegan Alfredo sauce. You can make the sauce while the squash cooks, so it's super practical. The whole meal is ready in 10 minutes, can't beat that! Try

Instant Pot Spaghetti Squash (as an alternative, you can cook it in the oven)

Cut the Spaghetti Squash in the middle. Cook 8 minutes high pressure, fast release. Once cooked, use a fork to pull the strings, it will come out in the shape of spaghetti.

This recipe yields 4 servings and keeps well in the fridge for a couple of days.

Vegan Alfredo Sauce:

1 cup cashews (soaked for 6 hs)

1 cup water

8 tbsp nutritional yeast

Salt & Pepper to taste

Mix everything on the blender. If you want a thicker sauce, use less water.