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This Spaghetti Squash with Creamy Lemon Garlic Sauce is a nice break from the popular dairy-free cauliflower alfredo sauce and has a tangy taste of lemon. The creamy lemon garlic sauce is super easy to make in a matter of minutes with a Vitamic or Blendtec blender. This is also a clean, light dish that’s made with only a few simple ingredients that you probably already have on hand.

Spaghetti Squash with Creamy Lemon Garlic Sauce

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 2 servings

Spaghetti Squash with Creamy Lemon Garlic Sauce


  • 1 organic spaghetti squash (cooked)
  • 1 cup organic raw cashews
  • 1 cup distilled/purified water
  • 3 tablespoons organic lemon juice (freshly squeezed)
  • 1 tablespoon organic extra-virgin olive oil
  • 4 cloves organic garlic (freshly crushed)
  • 3/4 teaspoons Himalayan pink salt


  1. Cook the spaghetti squash: Cut the spaghetti squash in half and remove the seeds by hand. Rub the inside with 1/2 teaspoon olive oil. Bake at 350 degrees for 40 - 45 minutes. Using a fork, scrape out the insides.
  2. Add all ingredients into a Vitamix or Blendtec blender and blend until creamy and smooth.
  3. In a medium sized bowl, combine the cooked spaghetti squash and the sauce and stir until it is evenly distributed.
  4. Optional: sprinkle with red pepper flakes.

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