Cheesy Alfredo Spaghetti Squash (AIP, SCD, Paleo)

March 9, 2018

We all know (or maybe just me) that one of the HARDEST parts of going AIP is giving up cheese. Gluten free? Sure. Sugar free? Fine. Grain free. I'll deal with it. Cheese? Stahppp. So what is a girl to do other than seek out ever alternative possible that tasted even remotely like cheese. Thankfully, there are TONS of alternatives and options that quickly make this transition seem not so bad! (Still yet to find a shredded/meltable version, so if you've got one, hit me up). 

 

 

One of my favorite types of food growing up was Italian. Not authentic Italian though, more like store bought frozen ravioli, Papa Johns pizzas, and fettuccini alfredo from a jar. Classy. I wasn't going to give this up, so I experimented until I came up with this delicious version! Seriously, tastes like the creamy, cheesy sauce I have missed so much. Let's get into the ingredients!

 

Ingredients:

-Spaghetti Squash (small)

-1 Organic Zucchini (medium)

-1 Organic Squash (medium)

-1 12ish oz. can of Full Fat Coconut Cream *Be sure to get one like this with no emulsifiers or additives 

-Nutritional Yeast (around 2-4 TBSP) *THE CHEESYNESS!*

-Organic Ground Turkey (around 1/2-1 pound)

-1 Organic Onion 

-Himalayan Pink Salt (around 1-2 tsp)

-Organic Garlic Powder (around 1 tsp)

-Avocado Oil (enough to sauté)

 

Directions:

Step #1: Begin by preheating your oven to 425 f. Line a baking sheet with parchment paper.

Step #2: Cut spaghetti squash and half and lay both sides facedown on baking sheet. Place in oven for 45 minutes-1 hour (until yellow shell begins to brown and insides are easily removed)

Step #3: While spaghetti squash is cooking, begin sautéing your onions, zucchini, and squash. 

Step #4: Once softened and onions are browned, add in coconut cream, salt, garlic and nutritional yeast. Stir until thoroughly mixed.

Step #5: Upon removing the spaghetti squash, scrape out seeds and toss. Finish scraping out remaining contents and mix with sauce. 

Step #6: Serve warm and enjoy!

 

And that's it! You now have a totally SCD/AIP Cheesy Alfredo Spaghetti Squash to indulge in. And let me tell you, this TASTES unhealthy, but it's so so nutritious! Don't forget to subscribe to my emailing list, follow me on Instagram @freelymadi, Youtube, and let me know what you think on one of my platforms! I'm always looking for new ideas, so if you have a recipe you'd like revamped, let me know! Thanks for the support! 

 

*Disclaimer: This post contains Amazon affiliate links in which I will receive a small percentage if you purchase from them at no additional cost to you. However, these are all products that I know and love, and I will never recommend something that I would or do not use myself. Thank you for helping me continue to build my blog!*

Share on Facebook
Share on Twitter
Please reload

#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

© 2023 by FreelyMadi. Proudly created with Wix.com