Creamy Garlic Spaghetti Squash With Cauliflower Sauce
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.
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Noodles
Alfredo
Instructions
  1. 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.
  2. In a small sauce pan steam cauliflower rice in 1″ water for 5-8 minutes until soft, then drain excess water.
  3. In a high speed blender puree ingredients for sauce. Pour sauce into saucepan and simmer for 8-10 minutes (stirring on occasion).
  4. 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”.