Spaghetti Squash Alfredo Boats

Family dinners. Watermelon Sorbet. Discovering GT’s Kombucha. Tennis. Summer camps. Dog sitting. Writing. Working. Lunch with friends. Cleaning. That’s what my life has been about lately. Notice what’s not on the list? Cooking. Who has time for it? Not me. And something tells me you might be in the same boat as well. And speaking of boatsthis is a new little recipe that you can hardly call cooking because it takes so little time, but somehow tastes so good: Spaghetti Squash Alfredo Boats. You can put these in the oven and still have time for all your fun summer activities. I promise!

A perfect light and healthy summer dish, Spaghetti Squash Alfredo Boats...vegan style!

It starts like this. You buy a spaghetti squash, cut it in half, scoop out the seeds, and bake it until tender. And during that baking part? You get to set your timer, walk away and do whatever. That’s what I call summertime cooking!

Baked Spaghetti Squash

After your squash is baked (what a funny phrase that is), you mix in the other ingredients, bake it some more and voila! You’ll have supper on the table before you can shake a fist at it. Who wants to do that anyway?

Spaghetti Squash Alfredo Boats are a great summertime dinner!

Light. Healthy. Delicious. Did I say healthy? Well, it’s worth repeating. Any time you have the beta carotene of squash combined with healthy veggies like tomatoes and mushrooms, you’re in for a real treat. And that’s what I’m all about in the summer!

Spaghetti Squash Alfredo Boats

Servings: 2


  • 1 medium-sized spaghetti squash
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons flour (I used gluten-free flour)
  • 1 cup Almond Breeze Unsweetened Almond Milk (Original, not vanilla flavored)
  • 1 tablespoon vegan cream cheese
  • 2 tablespoons vegan parmesan
  • Ground salt and pepper to taste
  • 2 slices Daiya Provolone Vegan Cheese (or 1/2 cup vegan mozzarella, shredded)
  • Toppings – sliced cherry tomatoes, sliced mushrooms, and parsley


  1. Heat your oven to 400F
  2. Prepare squash by cutting it in half, lengthwise and scooping out the seeds. Place the both halves in a baking dish, cut side down. Bake approximately 30 – 40 minutes, until the squash is tender. Remove from heat and allow to cool for about 10 minutes.
  3. Use a fork to pull the cooked squash to the center, creating the “spaghetti” look of this squash. Check out my Spaghetti Squash Vine Video for a quick demonstration.
  4. To create the Lite Vegan Alfredo Sauce, combine the olive oil and garlic in a skillet over medium-low heat. Sauté until the garlic is tender. Add flour to the pan slowly, using a whisk so you don’t develop any lumps. Once the mixture has thickened, slowly add the almond milk, stirring continuously. Once the mixture has thickened, add the vegan cream cheese, stir until combined and then add the vegan parmesan and salt and pepper to taste.
  5. Cover each piece of the baked squash with half of the Alfredo Sauce and gently stir to ensure all the squash is covered with the sauce. Top with one slice of the Daiya Provolone Vegan Cheese (or vegan mozzarella if the provolone is not readily available). Add any additional toppings that you’d like such as sliced cherry tomatoes or mushrooms and place in a broiler for 3 – 5 minutes, until the cheese is melted and a little golden brown on top.
  6. Allow to cool slightly before serving.

Here’s an estimate of the nutritional information based on the ingredients.

Baked Spaghetti Squash Nutritional Estimates

In case you’re looking for some healthy workday meals, this makes a perfect item to take to lunch.  Enjoy!

Updated by Marly · Permalink