Creamy, garlicky, and bubbling with flavor, these Vegan Alfredo Spaghetti Squash Boats are the ultimate plant-based comfort food. Roasted spaghetti squash is shredded and mixed with a luscious cashew Alfredo sauce, then topped with sautéed onions and green peppers. Broiled to golden perfection, this dish is finished with fresh toppings for the perfect balance of creamy, smoky, and savory. Simple, wholesome, and endlessly customizable, it’s a dish that’s as visually stunning as it is delicious.

Ingredients

For the Spaghetti Squash:

2 medium spaghetti squash, halved and seeds removed

2 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sea salt

1/4 tsp black pepper

For the Vegan Alfredo Sauce:

2 cups cashews (soaked if not using a high-speed blender)

3 large garlic cloves

1/2 tsp salt (or to taste)

4 tbsp apple cider vinegar

4 tbsp tapioca flour (optional, for extra thickness)

2 cups water

2 tsp Italian seasoning

For the Sautéed Toppings:

1 green bell pepper, diced

1 small onion, diced

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch of sea salt and black pepper

Optional Add-Ons:

Beef bacon, cooked and crumbled

Sautéed mushrooms

Fresh parsley or cilantro for garnish

Instructions

1. Roast the Spaghetti Squash:
   • Preheat your oven to 400°F (200°C).
   • Drizzle olive oil over the cut sides of the spaghetti squash. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
   • Place cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
2. Prepare the Vegan Alfredo Sauce:
   • If not using a high-speed blender, soak the cashews in hot water for 15-20 minutes, then drain.
   • Combine cashews, garlic, salt, apple cider vinegar, water, and Italian seasoning in a blender. Blend on high until smooth and creamy.
   • Optional: Add tapioca flour for a thicker sauce and blend again.
3. Sauté the Toppings:
   • Heat olive oil in a skillet over medium heat. Add diced green bell pepper and onion.
   • Season with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté until softened and caramelized, about 5-7 minutes. Reserve half for garnish.
4. Shred and Mix:
   • Once the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands, keeping it in the shell.
   • Mix the Alfredo sauce into the squash strands directly in the shell, combining well. Stir in half of the sautéed green peppers and onions for extra flavor.
5. Broil to Perfection:
   • Spread a generous layer of Alfredo sauce over the top of each squash boat.
   • Place under the broiler for 3-5 minutes, or until the sauce becomes bubbly and golden brown with beautiful caramelized spots.
6. Garnish and Serve:
   • Remove from the oven and top with the reserved sautéed green peppers and onions. Garnish with fresh parsley or cilantro and serve hot.