Whole30 Spaghetti Squash Boats with Vegan Alfredo Sauce
Deliciously creamy Whole30 spaghetti squash boats with an easy vegan Alfredo sauce for the best Paleo and Whole30 compliant meal!
Now, you don’t have to be Whole30 nor even vegan to love these spaghetti squash boats, but I promise you, every eater is going to freak for this dish.
It’s one of those recipes where, while I love all of my creations, my heart just skipped a beat because it’s so dang unbelievable.
I mean, the sauce pulls apart like actual cheese. Yet, it’s a Whole30 and vegan Alfredo sauce made from cauliflower, and the spaghetti squash is so perfectly cooked, it’s like eating a spaghetti Alfredo casserole.
Yep, I went there!
The ultimate vegan Whole30 recipe
As I’ve mentioned in other recipes, I really believe there aren’t that many vegan Whole30 recipes out there, so I’m making an effort to add in some more plant based recipes to the Whole30 game 🙂
I truly believe plants can be just as satisfying (Jared and I were stuffed after devouring these boats! I could barely finish one ha!), and it’s important to remember that there’s an abundance of food, not a scarcity.
Which I think is the mindset that some people get into when doing Whole30- they feel so restricted that they get into that restrictive mindset, which just isn’t healthy overall!
Anyways, back to the recipe. So these vegan spaghetti squash Alfredo boats are quite literally my favorite dinner recipe period, not just for Whole30 or for a plant based meal!
The vegan Alfredo sauce is so incredibly creamy and gooey, you’d think it’s just a plain ol’ (AMAZING) Alfredo sauce! And the spaghetti squash noodles are kind of like a Paleo pasta, but with a creamy coating, they taste just like a delicious spaghetti 🙂
How to make Whole30 Spaghetti Squash Boats with Vegan Alfredo Sauce
So now that I’ve got you drooling over these sort of Paleo spaghetti squash casserole boats, let’s go over what actually goes into these boats that makes them both vegan and Whole30 while also being delicious!
This recipe is actually a spin off of my original Whole30 vegan Alfredo sauce recipe that I shared almost a year ago. It’s absolutely insanely delicious, and the messages from you guys have been overwhelmingly positive!
For these Whole30 spaghetti squash boats with vegan Alfredo sauce, you’ll need:
- Spaghetti squash: I have a whole guide on how to properly bake spaghetti squash, so be sure to check it out!
- Rosemary, thyme, chives
- Cashew butter or sunflower seed butter: if you’re nut free, you can easily use sunflower seed butter!
- Coconut milk
- Arrowroot powder
Now before I go any further, let’s answer everyone’s biggest question…
Is arrowroot powder Whole30 approved?
Yes, it is! I believe that the Whole30 program recently approved arrowroot powder as a great sauce thickener. I use it in this recipe as a way to get the sauce sort of stretchy and thick, like a standard Alfredo sauce would be!
So don’t worry, you can absolutely use arrowroot powder when you’re doing Whole30, and you can certainly use it in this Paleo pasta recipe!
Making the Whole30 spaghetti squash boats
First off, I highly recommend baking the spaghetti squash a little bit ahead of time. You can meal prep that spaghetti squash during your weekly meal prep or you can prep it an hour before you’re ready to do the rest of the sauce.
Either way, once the spaghetti squash are done or nearing done, you’ll begin the sauce preparation!
- First you’ll prepare the vegan Alfredo sauce per the instructions in the Alfredo sauce recipe card. Roast the cauliflower, then blend all of the ingredients for the sauce in a food processor.
- This next step is new though; add in the arrowroot powder and blend again to evenly distribute. That’s the secret to the creamiest Alfredo sauce!
- Next up, prep the mushrooms by sautéing them in a pan with a little sea salt and olive oil. Then set this aside because it’s assembly time!
- Once the spaghetti squashes are done, carefully remove them from the oven and slice open length wise to remove all of the seeds. Pull away the spaghetti squash strands to fluff them up a bit.
- Next up, add in the sauce into each spaghetti squash boat half, along with the mushrooms. Toss the strands to evenly coat, then top with a little extra sauce in each boat.
- Place the spaghetti squash boats back into the oven to bake for a few more minutes, then serve with chives!
That’s it! These Whole30 spaghetti squash boats are sort of like a twice-baked potato…only in my opinion, so much better!
What protein to serve with these spaghetti squash boats?
So you’re probably wondering, where’s the protein!? Well, if you’re getting ample amounts of protein from various sources throughout your day, you can leave these boats as is because they’re quite filling!
However, I have a few great plant based protein recommendations that, while unfortunately are not Whole30 compliant, are absolutely delicious!
Top these spaghetti squash boats with your choice of lentils, chickpeas, butter beans, or black beans, or an even cooler hack is adding in a scoop or two of plain pea protein to the sauce!
Of course, you can add in whatever protein is most in alignment with you!
I hope you love these Whole30 spaghetti squash boats as much as I do! The vegan Alfredo sauce is just insanely delicious, I know you’re going to freak when you take your first bite!
If you try this recipe, let me know in the comments section how it went, as well as giving it a rating so that other readers can find it!
Happy spaghetti squash boating!
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Deliciously creamy Whole30 spaghetti squash boats with an easy vegan Alfredo sauce for the best Paleo and Whole30 compliant meal! Packed with herby flavor and easy to make, you’ll love this dinner option!
- Cook the spaghetti squash as delineated in this guide on how to cook spaghetti squash.
- While the spaghetti squash is cooking, prepare the vegan Alfredo sauce. Follow the directions listed in the Whole30 vegan Alfredo sauce, using a food processor to blend all of the ingredients together.
- After you’ve blended all of the ingredients to create the sauce in the food processor, add in the arrowroot powder and blend again. Set the sauce aside and prepare the mushrooms.
- In a medium sauce pan, sauce the mushrooms in sea salt and 1/2 tbsp olive oil. Cook until lightly browned, then remove from heat.
- When the spaghetti squash is ready, carefully slice the squash open length-wise using oven mitts as not to burn yourself. Carefully scoop out the seeds and discard. Lightly pull apart the strands of each half of the spaghetti squash.
- Reduce the oven heat to 350F, and place the spaghetti squash halves onto a baking sheet. Add in about 1/2 cup of vegan Alfredo sauce to each spaghetti squash half, along with 1/4 cup mushrooms.
- Toss the sauce to evenly coat the spaghetti squash noodles of each boat. Add on top an additional 1/4 cup of sauce to each boat.
- Place the boats into the oven and bake for another 15 minutes, or until lightly golden brown on top.
- Remove from the oven and carefully place onto dinner plates to serve. Top with chives and enjoy!
- Serving Size: 1 boat
- Calories: 129
- Sugar: 2.8 g
- Sodium: 340.3 mg
- Fat: 8.1 g
- Carbohydrates: 13.5 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: whole30 spaghetti squash boats, vegan Alfredo sauce, Paleo vegan spaghetti squash Alfredo