This Spaghetti Squash Alfredo is basically magic on a plate. It's low-carb, gluten free, vegan and incredibly satisfying.
Heat oven to 400 degrees. Place spaghetti squash halves in a baking dish and drizzle with 1 tablespoon of olive oil. Roast for 30-45 minutes or until squash is tender.
Scrape the spaghetti squash with a fork to release strands and toss with remaining tablespoon olive oil, garlic powder and salt.
Add almond milk, nutritional yeast, lemon juice, garlic, nutmeg, vegan butter and salt. Blend until completely smooth.
Toss spaghetti squash with enough cauliflower Alfredo sauce to lightly coat the strands. Transfer spaghetti squash to plates and spoon the remaining sauce on top.