Spaghetti Squash alfredo scaled min

Spaghetti Squash Alfredo (vegan, paleo)

Bysite_admin
Before I became an acupuncturist here in Ottawa, I worked as a nutritionist, both in clinic and online. I dealt with a lot of food sensitivity clients across the country. Gluten and dairy were very common sensitivities and were difficult ingredients for people to eliminate from their diets. I used this spaghetti squash alfredo recipe quite a bit on my meal plans for patients, with the addition of some sliced chicken breast. It also tastes quite nice with peas added in.
This spaghetti squash alfredo is a budget friendly meal. Spaghetti squashes give quite a few portions, for the price. It’s also easy on the digestion. Squash is a good source of prebiotic fibre, which is basically food for the healthy microorganisms in the gut. If mushrooms give your digestion a rough time, omit them, or replace them with peas and thinly sliced carrots.

Spaghetti Squash alfredo scaled min

Spaghetti Squash Alfredo (vegan, paleo)

Ingredients
1 spaghetti squash
1 can full fat coconut milk
2 cloves garlic, minced
1 zucchini, chopped
1 8oz package sliced mushrooms
Oil for frying

Directions
Preheat oven to 375F.

Cut the spaghetti squash in half lengthwise. Place the flat side down on a baking sheet and cook for 40-45 minutes. It’s ready when you can easily insert a knife into the outer skin. With a fork, scrape out the spaghetti strands and pour them into a large bowl.

In a saucepan, heat the oil and garlic over medium-low heat, tossing the garlic around. After a minute or two, add in the mushrooms and the zucchini. Cook them to your liking and then pour the coconut milk. Bring to a boil. Add in the spaghetti squash and toss to coat nicely.

Top with sliced chicken breast to make this a full meal. Basil makes a really nice garnish for this meal.

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