Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen.
Creamy noodles are my jam!
The obsession level over these noodles with garlic cauliflower cream sauce is unreal.
I love to prep these noodles- slightly under cooked, then I store them in serving size mason jars in the fridge for quick easy lunches on the go.
Nothing like healthy veg noodles drenched in this mega delish cauliflower cream sauce.😍
I’ve been on a major smoothie binge lately!
The kale pineapple combo has me making smoothies 2-3 meals a day.
Obsession level, I know. But when it’s basically a salad blended up and tastes like kale ice-cream, I just can’t say no.😂
garlic noodle needs
Anyway, probably due to so many smoothies, my craving for variety (in the form of noodles) was full-on.
This dish of creamy cauliflower soaked noodles was a welcomed break from my baby-food-style meals.
…But, I think I can taste another smoothie in my future, for dinner.
This cauliflower sauce is insane! Who would have thought we’d go from cheese to cauliflower??
This sauce is everything you need. And more. It’s garlicy, smooth, and made in the blender!
It doesn’t get any easier (or faster) than that!
I have a few cream based noodle + sauce recipes on the blog.
But I’ve been wanting to move over to a full on cauliflower based sauce, to really pack in those veggies!!
For now though, I’m pretty happy with this half and half situation going on.
Creamy Garlic Spaghetti Squash With Cauliflower Sauce
Ingredients
- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
Instructions
- Add 1 clove minced garlic, 1 tablespoon olive oil, and sliced mushrooms into a skillet and saute for 10 minutes until mushrooms are soft- if the mushrooms start to stick add a splash of water to the pan.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water.
- In a high speed blender puree ingredients for sauce. Pour sauce into saucepan and simmer for 8-10 minutes (stirring on occasion).
- Add spaghetti squash noodles, mushrooms, and sauce together. Serve with minced parsley and fresh cracked pepper to garnish.
Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".