Cauliflower AlfredoIn the garden this year I decided to plant spaghetti squash for the first time ever.  So far I think it has been a success.  I have 10 squash growing on one plant!

I wasn’t really sure when I was supposed to pick them or how to tell they were ripe but I guess that is part of trying something new.  Somebody told me you wanted the skin to be a nice and yellow but not soft.

I was getting a little anxious to try my squash and I have been waiting patiently for one to turn yellow.  Finally one turned so I decided we were eating it.  I made a very tasty Cauliflower Chicken Alfredo sauce and we were off to the races.  I think I was a little too impatient with the squash though and I should have let it ripen for a few more weeks.  The dinner was still delicious but the squash was a little green. :-/

So learn from my lesson, be patient, and when your squash is ready make this delectable recipe!


  • 1 ripe spaghetti squash 😉
  • 1 lb. chicken, chopped into bite-sized pieces
  • 1 large cauliflower
  • 1 onion, diced
  • 3-5 cloves garlic, minced
  • 1-2 Tbs. olive oil
  • 2 cups almond or coconut milk
  • 2 Tbs. nutritional yeast
  • salt & pepper, to taste
  • 1 tsp. nutmeg
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 cup fresh basil
  • 1/4 – 1/2 tsp. crushed red pepper flakes


  1. Preheat oven to 375 degrees.
  2. Cut squash in half and remove the seeds.  Place on cookie sheet with the rind side up.  Bake for 30-40 minutes, depending on the size of the squash. (If you are in a hurry you can poke the squash several times with a fork and pop it in the microwave for 6-10 minutes until nice and soft.  Then cut in half and remove the seeds.)
  3. Cut the cauliflower into florets and roast, steam or boil until very tender (you can roast them next to your squash at the same time).  If you are boiling make sure you strain your cauliflower when it is done.
  4. While the cauliflower & squash are cooking heat 1 Tbs. olive oil in a large sauce pot and saute your onion and garlic until nice and golden brown, remove from pan and set aside.  If you need to add another Tbs. of olive oil do so and brown the chicken (or you can cheat like I did and use some leftover shredded chicken).
  5. Place cauliflower, milk, nutritional yeast, salt, pepper, nutmeg, and garlic/onion powder in a blender until smooth and creamy.  You could also use an immersion blender if you needed to.
  6. Return sauteed onion and garlic back in the pan with the chicken.  Pour cauliflower sauce over the chicken and let it warm through.
  7. With a fork, scrape the inside of your squash out to make it look like spaghetti.
  8. Garnish individual plates with a sprinkle of red pepper flakes and add some fresh basil.  Serve and enjoy.

I am in need of your help this week.

I have never had enough spaghetti squash that I had to worry about preserving it so I don’t have much experience with that.  I don’t want all of my hard work to go to waste either!

I have thought about freezing it but am unsure of the steps to take so that it keeps its “spaghetti” texture.  If you have any tips please leave a comment and let me know what to do with my extra squash, I sure would appreciate it!