Roasted Broccoli Alfredo Spaghetti Squash
1 spaghetti squash
1 head broccoli
For the Alfredo Sauce
1 can white beans, undrained
½ c. nutritional yeast (plus extra, for topping)
2 cloves fresh garlic
coarse ground sea salt and fresh ground pepper, to taste
1 tsp. garlic powder
1 tsp. Dijon mustard
Preheat oven to 400 degrees.
Grease two baking sheets with coconut oil; cut the spaghetti squash in half, scoop out the seeds and place, cut sides down, on one prepared baking sheet.
Cut the broccoli into florets and place on second prepared baking sheet.
Season squash and broccoli with salt and pepper.
Bake until tender, about 30 minutes, or until rind of squash can be pierced with a fork and broccoli is tender inside and charred on the outside.
Blend the Alfredo Sauce ingredients. Spoon roasted broccoli into a medium bowl.
Toss with Alfredo Sauce.
Using a fork; scrape squash threads from rind into a large bowl; top with broccoli Alfredo Sauce; taste, re-season with salt and pepper, if needed.
Top with nutritional yeast, if desired.