Dairy-Free Spaghetti Squash Alfredo
Serves 215 mins prep10 mins cook
This delicious recipe features a quick blender Alfredo sauce combined with pre-made spaghetti squash and steamed broccoli, topped with perfectly seared scallops. The dish is easy to prepare and offers a creamy, dairy-free alternative to traditional Alfredo.
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What you need
Instructions
1: Over medium heat, heat coconut oil. 2: Add dairy-free whipping cream or coconut cream and almond or cashew or coconut milk. 3: Add minced garlic, salt, dried thyme, dried basil, dried oregano, and pepper. Simmer for 3 minutes. 4: Transfer to a high-speed blender with tapioca starch and nutritional yeast. Blend for one minute. 5: Add back to medium heat in a saucepan and whisk until thickened. For thinner sauce, add water or broth, 1 tablespoon at a time. 6: Prepare scallops by patting them dry and seasoning with salt, pepper, and paprika. 7: Heat ghee or coconut oil in a cast iron pan over medium-high heat. 8: Sear the scallops for about 2 minutes per side, in batches to avoid overcrowding. 9: Add a few dashes of coconut aminos to the pan, if desired. 10: Remove scallops from the pan and set aside on a plate.View original recipe