Ingredients
- 1 spaghetti squash
- Fresh ground black pepper
- Pink Himalayan salt
- 1 can of full fat coconut milk
- 1 teaspoon of cornstarch
- Plant-based meatballs
- Fresh parsley (optional)
Directions
THE SQUASH
- Slice the squash in half lengthwise
- Remove guts and seeds
- Sprinkle with salt and pepper
- Bake at 400 degrees for 45 minutes
- Take out of the oven and scrape the inside the squash (this creates the "spaghetti")
THE ALFREDO
- While the squash cooks, begin preparing the alfredo sauce.
- Add coconut milk, cornstarch, salt, and pepper to a medium saucepan.
- Simmer until the sauce thickens.
FINAL TOUCHES
- Top the spaghetti squash with alfredo and plant-based meatballs of your choice.
- Garnish with fresh parsley (optional).
Thank you Brandyn for submitting your recipe and photo!
Image
![Spaghetti Squash Alfredo](/eriegrown/sites/www3.erie.gov.eriegrown/files/styles/large/public/2022-02/20201004-202816.jpg?itok=mBcApS-A)
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