Baked Spaghetti Squash with Plant-Based​ Alfredo

If there was a bake award, this savoury Autumnal-bake would deserve a huge yum! award & the plant-based Alfredo sauce a double yum! one.

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We especially enjoy this seasonal bake during the colder days with different kinds of squashes and pumpkins. Simply because it’s very comforting, warning and easy to prepare ahead. What’s lovely about the spaghetti squash is that it provides a whole different structure in comparison to other pumpkins. Also, the shell is very sturdy and almost serves as a baking dish.
My time-saver tip: We often pre-bake the squash halves and finish it off with the cream and seasoning later that day or even on the next day. One thing I can promise you for sure is that this plant-based Alfredo sauce is to ‚dive into‘.

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Baked Spaghetti Squash & Plant Based Alfredo Sauce


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