Welcome to a culinary delight that redefines comfort food! This recipe for Easy Shrimp and Broccoli Spaghetti Squash Alfredo offers all the creamy richness you crave from a classic alfredo, but with a healthy, dairy-free, and low-carb twist. The star of our sauce is a luscious cashew base, expertly seasoned to achieve that irresistible cheesy flavor without any dairy. It’s a perfect weeknight meal that’s both satisfying and packed with nutrients, making it a fantastic choice for anyone seeking delicious, wholesome alternatives.

Ditch the heavy cream and butter, and embrace a lighter, more vibrant version of alfredo. This dish marries tender, “noodle-like” spaghetti squash with succulent shrimp and crisp-tender broccoli, all coated in a velvety, plant-based sauce. Whether you’re adhering to a dairy-free diet, exploring vegan options, or simply looking to incorporate more vegetables into your meals, this recipe proves that healthy eating can be incredibly flavorful and convenient.

Mastering Spaghetti Squash: Roasting for Perfect “Noodles”

Spaghetti squash is a truly remarkable vegetable, offering a fantastic low-carb, gluten-free alternative to traditional pasta. When cooked, its flesh naturally separates into spaghetti-like strands, making it an ideal base for rich sauces like our Creamy Vegan Alfredo Sauce. While there are several methods to cook spaghetti squash, roasting it in the oven is our preferred technique for achieving the best flavor and texture – a perfect balance of tender yet firm, with a slightly sweet, nutty depth that complements the other ingredients beautifully. It’s also incredibly simple to prepare, allowing you to focus on the other components of this delicious meal.

Choosing the right spaghetti squash is key. Look for a squash that feels heavy for its size and has a firm, unblemished rind. A vibrant, deep yellow color often indicates ripeness. When you get it home, store it in a cool, dry place where it can last for several weeks. When you’re ready to cook, follow these easy steps for perfectly roasted spaghetti squash:

• **Prepare the Squash:** Carefully slice the spaghetti squash in half lengthwise. This can be the trickiest part; use a sharp, sturdy knife and be cautious. Once halved, use a spoon to scoop out the seeds and any stringy bits, just like you would with a pumpkin.
• **Season and Bake:** Lightly brush the cut sides of the squash with a little olive oil or avocado oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup a breeze.
• **Roast to Perfection:** Transfer the baking sheet to a preheated oven at 400°F (200°C). Bake for approximately 25-40 minutes. The cooking time can vary depending on the size of your squash. You’ll know it’s done when the flesh is tender enough to easily pierce with a fork, but still holds its shape – avoid overcooking, which can lead to a mushy texture.
• **Cool and Shred:** Once roasted, remove the squash from the oven and let it cool for a few minutes until it’s comfortable to handle. Then, using a fork, gently scrape the flesh from the shell, creating those wonderful spaghetti-like strands. These “noodles” are now ready to be tossed with our incredible dairy-free alfredo sauce!

For an even deeper flavor profile, consider adding a sprinkle of garlic powder or dried herbs to the squash before roasting. This simple step can elevate the overall taste of your dish. Roasting not only brings out the natural sweetness of the squash but also gives it a slightly caramelized edge that’s simply irresistible.

Crafting the Creamiest: An Effortless Dairy-Free Vegan Alfredo Sauce

The secret to this incredibly satisfying Vegan Alfredo Sauce lies in its ingenious base: raw cashews. When soaked and blended, cashews transform into an unbelievably smooth, rich, and creamy sauce that perfectly mimics the texture and decadence of traditional dairy-based alfredo. This versatility makes it a staple in our kitchen, not just for this spaghetti squash alfredo, but also as a luscious topping for pizzas, a decadent dressing for bowl meals featuring leftovers, or even a flavorful dip for fresh vegetables.

What makes this alfredo sauce truly exceptional is its simplicity. There’s no cooking involved for the sauce itself – just a quick blend! By combining raw cashews with a few key seasonings, water, and lemon juice, you unlock a world of creamy, savory goodness. Nutritional yeast is a vital ingredient here, providing that distinctive “cheesy” umami flavor that makes you forget it’s dairy-free. Garlic powder and a touch of salt and pepper round out the profile, creating a balanced and addictive sauce.

To ensure the smoothest consistency, especially if you don’t have a high-powered blender, a brief soak for your cashews can make a world of difference. Simply place the raw cashews in a bowl, cover them with hot water, and let them sit for at least 15-30 minutes (or overnight in cold water). This softens them, allowing them to break down more easily into a silky-smooth sauce. Once soaked, drain and rinse them thoroughly before blending with the other ingredients.

The process couldn’t be easier: simply combine all the sauce ingredients in your blender – that’s water, lemon juice, raw cashews, nutritional yeast, garlic powder, ground pepper, and sea salt. Then, blend on high until the mixture is completely smooth and creamy, with no visible cashew bits. This usually takes a few minutes, depending on your blender’s power. The result is a thick, luxurious sauce that’s ready to elevate any dish.

Average rating: 4.90 from 19 ratings

Get the Recipe:

Easy Shrimp + Broccoli Spaghetti Squash Alfredo

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4 -6 people

The shrimp and broccoli make this spaghetti squash alfredo filling and satisfying, but the real winner here is the creamy, dairy-free alfredo sauce! This dish is perfect for a healthy weeknight meal, offering a gluten-free and low-carb alternative to traditional pasta.

Print Recipe
Pin Recipe
Leave a Review

Ingredients

• 1 spaghetti squash, medium-sized
• 4 cups broccoli florets
• 2 tbsp avocado oil, divided
• 1 lb shrimp, peeled and deveined
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp sea salt, plus more for seasoning
• 1/2 tsp ground black pepper, plus more for seasoning
• 1.5 cups creamy Vegan alfredo sauce

For the Creamy Vegan Alfredo Sauce:

• 1 cup water (or vegetable broth for more flavor)
• 1 lemon, juice of (approx. 2-3 tbsp)
• 2 cups raw cashews, soaked (see notes above for soaking instructions)
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1/2 tsp sea salt

Equipment

• High-Powered Blender

Instructions

 

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side down on the lined baking sheet. Transfer to the oven and bake for approximately 25-40 minutes, until the flesh is tender when pierced with a fork but not mushy.
3. While the spaghetti squash bakes, prepare your easy vegan alfredo sauce. If your cashews aren’t pre-soaked, do so now with hot water for 15-30 minutes, then drain and rinse. Place all the sauce ingredients (water, lemon juice, soaked cashews, nutritional yeast, garlic powder, ground pepper, and sea salt) into your high-powered blender. Blend on high until completely smooth and creamy. Set aside.
4. Prepare the broccoli: Line another baking sheet with parchment paper and spread the broccoli florets in an even layer. Drizzle with 1 tablespoon of avocado oil and season generously with sea salt and ground black pepper. When the spaghetti squash has about 10-15 minutes left to cook, add the broccoli baking sheet to the oven. Bake until the broccoli reaches your preferred tenderness; we enjoy ours with a slight crispness.
5. While the squash and broccoli are cooking, prepare the shrimp. Pat the shrimp dry with paper towels to ensure a good sear. In a medium bowl, toss the shrimp with chili powder, dried oregano, salt, and pepper until evenly coated.
6. Once the spaghetti squash is tender, remove both the squash and broccoli from the oven. Carefully flip the squash over to face up and allow it to cool slightly, making it easier to handle.
7. Heat a large skillet over medium heat. Add the remaining 1 tablespoon of avocado oil to the pan. Once the oil is shimmering and hot, add the seasoned shrimp in a single layer. Cook undisturbed for 2-3 minutes per side, or until the shrimp turn pink and opaque throughout. Avoid overcooking to keep them tender and juicy. Season with a little more salt and pepper to taste after flipping.
8. Once the shrimp are cooked, turn off the stove. It’s time to assemble your delicious meal! Use a fork to scrape the spaghetti-like strands from the squash shells and place them into individual serving bowls. Add the cooked shrimp and roasted broccoli to each bowl. Generously drizzle with the creamy cashew alfredo sauce. Toss gently to combine, ensuring every strand and piece is coated in the rich, cheesy sauce. Serve immediately and enjoy!

Last Step:

Please leave a star rating and comment to let us know how you liked this recipe! Your ratings and reviews help our business grow, thank you!

Course: Main Course

Author: Erica Winn

Cuisine: American, Italian

---

Why This Recipe Is a Must-Try

This Easy Shrimp and Broccoli Spaghetti Squash Alfredo isn’t just a meal; it’s a testament to how flavorful and satisfying healthy eating can be. Here’s why this dish deserves a spot in your regular rotation:

• **Health-Conscious Comfort:** It offers all the creamy indulgence of classic alfredo without the dairy, heavy fats, or gluten. Spaghetti squash naturally keeps the carb count low, making it ideal for various dietary preferences.
• **Nutrient-Packed:** Loaded with vitamin-rich broccoli, lean protein from shrimp, and healthy fats from cashews, this meal is a nutritional powerhouse. It’s a delicious way to nourish your body without sacrificing taste.
• **Surprisingly Easy:** With a simple roasting method for the squash and broccoli, a quick-blended sauce, and fast-cooking shrimp, this recipe comes together in under an hour. It’s perfect for busy weeknights when you want something homemade and wholesome.
• **Versatile and Adaptable:** While shrimp and broccoli are a fantastic combination, feel free to get creative! Swap shrimp for chicken, or add other vegetables like mushrooms, spinach, or bell peppers. The dairy-free alfredo sauce itself is incredibly versatile and can be used in countless other dishes.
• **Delicious Flavor Profile:** The earthy sweetness of roasted spaghetti squash, the crisp texture of broccoli, the savory notes of perfectly cooked shrimp, and the rich, cheesy vegan alfredo sauce create a symphony of flavors and textures that will delight your palate.

Beyond its delicious taste, this recipe is also fantastic for meal prepping. You can cook the spaghetti squash and broccoli ahead of time, and even prepare the cashew alfredo sauce a day or two in advance. When it’s time to eat, simply cook the shrimp and gently warm everything together for a quick and easy meal. Store components separately to maintain freshness, and assemble just before serving for the best texture.

---

Loved this Recipe?

SHARE IT NOW OR PIN IT FOR LATER!

If this Easy Shrimp and Broccoli Spaghetti Squash Alfredo has inspired your next meal, we’d be incredibly grateful if you could share it with your friends and family! You can easily copy the link, or use the share buttons below to spread the deliciousness. Pin it to your favorite Pinterest board so you can easily find this healthy and flavorful recipe whenever a craving strikes!

---

---