Spaghetti squash makes for a great gluten-free alternative to pasta. It’s rather versatile as fitting a hearty meal or going with something light. We think we found a happy medium for the two with our Spaghetti Squash Primavera in Cashew Alfredo

Spaghetti squash is in the family of pumpkin, in that it’s a fruit. Without getting all nerdy and technical, fruits are seed-bearing where vegetables are not. This is why tomatoes and cucumbers also fall under the “fruit” category. However, we oddly consider them vegetables because of how they’re used or their lack of sweetness. 

THAT’S ENOUGH OF THAT! You didn’t come for a “fruit vs. vegetable” lesson here. You can to find out what is this Spaghetti Squash Primavera in Cashew Alfredo we made! 

It basically came done to us buying a spaghetti squash at the store. We thought about just roasting it with a filling to cover dinner for a couple of days. However, one day, Carlo wanted pasta and I didn’t. DUNDUNDUN - Spaghetti Squash worked for the both of us. Why? Well, the very reason it’s called spaghetti squash is that the inside is fibrous. You can use a fork on the fruit of the squash to shred it into spaghetti-like strands (which you can twirl like pasta…EEEEP!) It also can be prepared for a hearty dish or served as part of a light meal. It really can take on various ways of preparation.

Carlo wanted pasta. I didn’t. We agreed on spaghetti squash, but neither of us wanted any kinda of marinara. Since we had a trove of raw cashews, we decided to make an Alfredo sauce with it. Pretty simple to whip after you soak your cashews. Depending on the size of your spaghetti squash, you can make enough Alfredo to feed lots or just to have meals for yourself for a few days. 

While the recipe is simple, it does take some time. You’ll need to roast your squash which takes about 40-45 minutes depending on its size. Roasting the carrots and asparagus (you really can use whatever veggies you like) can take 20-25 minutes. So all-in-all, this can take over an hour to make. You also can prepare these items in advance and then bring it all together when you make your Alfredo. So whatever your schedule is, you can make this work for you.

Like we shared, this can be as hearty or as light as you like. The Alfredo while thick has lemon juice and herbs to brighten it up. It doesn’t feel like a punch in the gut after you eat it, which you make feel after a carb up with spaghetti (no shade to pasta, because we grew up with it).

If you want to go light, stick with just the roasted veggies (raw works too). If you want a little more heartiness, toss in some of your favorite vegan meatballs or sausage! 

Try out our recipe, and leave a comment to let us know what you think!