Several years ago, a friend introduced me to spaghetti squash. I had never heard of it nor was I very interested. You see, I was still in my mid-20’s and almost everything I ate was made of flour. She claimed it tasted “just like regular spaghetti” to which I looked at her skeptically and giggled. But hey, I’m always willing to try something once!
I took a bite of this weird, crunchy, noodle-like vegetable expecting wheat pasta and yeah, it wasn’t happening. Utterly disappointed, I didn’t pick up this vegetable again until a couple of years ago. Fast-forward several years later and now I’m beginning to see the importance of fueling my body with wholesome foods. I actually cannot eat pasta or bread at every meal anymore without feeling the consequences (I think I killed my high tolerance for wheat back in my carb-binging days;-) I decided to give this squash another go and I’m so glad I did!
We typically top our spaghetti squash with a ground turkey tomato sauce, but this time I decided to use this cauliflower cream sauce that I adapted from Pinch of Yum. A lot of people call this kind of sauce “healthy alfredo” for some reason, which means I could’ve easily called this recipe Healthy Shrimp Alfredo Spaghetti, like so many have.
But then you would’ve had in your mind that soft wheat pasta with a buttery, cheesey sauce made with HEAVY CREAM for crying out loud, and then, like me many years ago, would’ve been disappointed upon that first bite..
..and then mad at me for lying to you!
Let’s just call it like it is, shall we? This is a much healthier alternative to a heavy cream sauce pasta. It is made with wholesome ingredients, is low carb, grain/gluten free, and can easily be adapted to be dairy free and vegan. It is also paleo and whole30 compliant, as long as you use olive oil or ghee instead of the butter.
Even though it doesn’t necessarily taste just like alfredo pasta, it’s still a very delicious and nutritious meal. You can choose to top it with some parmesan cheese, if you’re a cheese lover, or add some sautéed veggies like asparagus, zucchini, or broccoli. If you can’t eat shrimp, use chicken or omit if you’re vegan. It’s easily customizable, which is my favorite type of meal! Enjoy!
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