A gluten-free pasta alternative with a way-too-creamy garlicky vegan cream sauce.

Spaghetti Squash Pasta With Avocado Cream Sauce [Vegan]


Cooking Time




  • 1 small spaghetti squash, halved and seeded
  • 1 small avocado
  • 2 tablespoons water
  • 2 tablespoons almond milk
  • 1 teaspoon nutritional yeast
  • salt + pepper to taste
  • 3 handfuls baby spinach


  1. In a food processor, combine sauce ingredients. Set aside.
  2. Set squash halves face down in a large pot. Add 1 1/2 inches of water, cover and bring to a boil. Let these steam for about 8 minutes until slightly tender.
  3. In a another skillet, add a few tablespoons of water and spinach. Cover and steam on low until wilted.
  4. Use gloves to remove squash from the pot - dry them off with a towel - and scrape the insides out into a bowl using a fork.
  5. Add avocado sauce and spinach to the squash pasta and toss to coat.
  6. Transfer pasta servings to plates, adding salt and pepper to taste. Serve.