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Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce

May 6, 2011 By Kristi

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Spaghetti Squash Alfredo

Day 126.

Today we’re having Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce. I love vegetables as noodles. And even though I’m back to Italian/Pizza Fridays, I’m still trying to keep up a few gluten-free recipes in spite of Lent ending.

This one sort of happened by accident. I don’t like to use jarred spaghetti sauces whenever possible. I didn’t have the ingredients for my usual homemade alfredo, so I dreamt up this new one.

It’s fantastic, gluten-free, and my husband thought it was regular alfredo, so it’s pretty accurate, too. I was originally going to do the casserole as Debbi described, with the onion and the cheese. But one taste of the alfredo changed my mind. Instead, I left out the onion and extra mozzarella and just had Gluten-free “Spaghetti” Alfredo.

Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce

Adapted from Spaghetti Squash with Garlic Alfredo and Bacon.

Ingredients

1 spaghetti squash

1 cup vegan “chicken,” cubed tofu or chickpeas

1/2 cup mushroom “bacon” bits

Garlic Alfredo Sauce

1 stick (1/2 cup) unsalted butter

4 ounces cream cheese

1/2 cup milk, whole

2-3 cloves garlic, minced

2 teaspoons arrowroot

1 teaspoon Italian seasoning

House seasoning, to taste (or salt and pepper)

Method

Preheat oven to 375 degrees Fahrenheit.

Cut squash in half lengthwise and place cut-side down on baking sheet filled with water.

Bake at 375 for 45-60 minutes.

Meanwhile, bake your mushroom “bacon” and begin your garlic alfredo sauce.

Brown garlic in a small saucepan over medium-low heat.

Add butter and cream cheese, allow to melt partially.

Add milk, Italian seasoning, and House seasoning.

Add “chicken” and heat through.

Add arrowroot to thicken, if desired.

Scrape squash “noodles” out with a fork into a serving dish.

Top squash noodles with alfredo sauce with chicken and bacon.

Instant Pot Method

Poke the squash a few times with a knife to pierce the skin.

Add about a cup of water to the instant pot.

Place your spaghetti squash on your trivet insert and cook on high pressure for 10 minutes. Allow for pressure to naturally release for 10 minutes and then release vent.

Rinse out pot.

Add garlic alfredo sauce ingredients and saute for 5 to 10 minutes, or until heated through.

The Results

Holy cow. I usually make a much more low-calorie homemade version of alfredo sauce. This is not that version. I didn’t have cream, but I still wanted the sauce to be creamy. So I used cream cheese instead of parmesan cheese.

It was so good. And the spaghetti squash! Yum. By the way, BONUS, it’s all gluten-free. What’s your favorite homemade sauce?

Vegetarian Spaghetti Squash and Bacon Garlic Alfredo Sauce

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday,·Frugal Fridays, Foodie Friday and I’m Lovin’ It.

Yield: 4

Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce

Spaghetti Squash Alfredo

This Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce is an amazingly delicious meal that will have the whole family sigh in happiness.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 spaghetti squash
  • 1 cup vegan "chicken," cubed tofu or chickpeas
  • 1/2 cup mushroom "bacon" bits
  • GARLIC ALFREDO SAUCE
  • 1 stick (1/2 cup) unsalted butter
  • 4 ounces cream cheese
  • 1/2 cup milk, whole
  • 2-3 cloves garlic, minced
  • 2 teaspoons arrowroot
  • 1 teaspoon Italian seasoning
  • House seasoning, to taste (or salt and pepper)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut squash in half lengthwise and place cut-side down on baking sheet filled with water.
  3. Bake at 375 for 45-60 minutes.
  4. Meanwhile, bake your mushroom "bacon" and begin your garlic alfredo sauce.
  5. Brown garlic in a small saucepan over medium-low heat.
  6. Add butter and cream cheese, allow to melt partially.
  7. Add milk, Italian seasoning, and House seasoning.
  8. Add "chicken" and heat through.
  9. Add arrowroot to thicken, if desired.
  10. Scrape squash "noodles" out with a fork into a serving dish.
  11. Top squash noodles with alfredo sauce with chickpeas and bacon.

Instant Pot Method

Poke the squash a few times with a knife to pierce the skin.

Add about a cup of water to the instant pot.

Place your spaghetti squash on your trivet insert and cook on high pressure for 10 minutes. Allow for pressure to naturally release for 10 minutes and then release vent.

Rinse out pot. 

Add garlic alfredo sauce ingredients and saute for 5 to 10 minutes, or until heated through.

© Kristi
Cuisine: Italian / Category: pasta

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: bacon, allergen-friendly, gluten-free, grain free, nut-free, pasta, soy-free, vegetarian, whole food Tagged With: alfredo, gluten-free, spaghetti squash

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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