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Creamy Cauliflower Alfredo Sauce over Spaghetti Squash with Peas and Arugula

Prep Time: 10 minutes Cook Time: 40 minutes Makes: 2 servings
1 small spaghetti squash
½ onion, diced
2 cloves garlic, minced
2 cups cauliflower, chopped
1 cup water
½ cup non-dairy milk
1 tablespoon lemon juice
2 tablespoons fresh grated parmesan cheese (or cashew cream)
1 cup frozen peas
2 cups arugula
1. Preheat oven to 425F. Carefully cut spaghetti squash in half. Scoop out seeds and discard. Drizzle 1 tablespoon oil over inside halves of squash. Season with sea salt and black pepper. Roast for 25 minutes or until fork tender and “spaghetti” forms.
2. Micro-steam cauliflower until tender- Add chopped cauliflower to microwave safe bowl with 2-3 tablespoons water. Cover with damp paper towel and microwave on high for 2-3 minutes. Drain.
3. Heat oil in medium saucepot over medium high heat. Sauté onions until tender, ~3-4 minutes. Add garlic and cook for ~30 seconds or until fragrant. Add cauliflower, water, and milk to pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Transfer cauliflower mixture to a blender. Be sure to vent steam. Blend until creamy. Pour back into pot. Whisk in lemon juice and parmesan. Season with black pepper.
5. Cook frozen peas in small pot on stove. Add arugula to strainer. Strain cooked peas over arugula to wilt.
6. Scrape out spaghetti squash and top with peas and arugula. Cover with cauli-alfredo sauce and enjoy.
IBD-AID Phase III (as tolerated). For Phase II, use stemless arugula and may need to cook vegetables longer for softer texture (as tolerated). See IBD-AID Foods list to modify, as needed.
Recipe & Image Credit: Rene Maserati