Lemon Alfredo Spaghetti Squash Keep those summer vibes going strong all year long by adding zesty lemon to your spaghetti squash. The best part about this approach? The familiar flavor eliminates the need for lots of other ingredients, which may just save you a grocery run.
Ingredients:
1 spaghetti squash
1 head of cauliflower
7 tablespoons all-natural chicken stock
1/2 cup minced white onion
1-1/2 tablespoonss minced garlic
2 teaspoons olive oil
1 cup canned coconut cream
1/4 teaspoon nutmeg
3 tablespoons lemon juice
Directions:
Boil water in a large pot, and put the cauliflower florets into it. Let the cauliflower cook for 10 minutes, strain, and set aside. While the cauliflower is cooking, prepare the squash and place in the oven. While the spaghetti squash is cooking, put the cooked cauliflower into a food processor with chicken stock.
Heat the onion, garlic, olive oil, coconut cream, pureed cauliflower, lemon and chicken stock over medium heat. Add salt, pepper and nutmeg, and stir for ten minutes. Rake the squash to create spaghetti strands and mix with alfredo sauce.
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