Vegan Alfredo Spaghetti Squash

• 1 spaghetti squash large
• 3 tablespoons olive grape seed, or avocado oil
• 4 cloves garlic minced
• 4 tablespoons arrowroot powder
• 2 cups unsweetened almond milk
• 6 tablespoons nutritional yeast
• sea salt

1. Preheat oven to 400u0b0F.
2. Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper.
3. Place face down on a baking tray and place in the oven cook for about 40 minutes.
4. Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands. Put in a bowl
5. Heat a large sauce pan over medium heat. Once hot, add olive oil and garlic.
6. Reduce heat a little and add 4 Tbsp arrowroot and whisk to combine. Cook for one minute and then add almond milk 1/4 cup at a time and whisk to prevent clumps. Cook for 2 minutes.
7. Transfer to a blender and add salt, pepper, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed.
8. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
9. If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot. Whisk to combine and add back to sauce. Repeat as needed until preferred consistency is achieved.

large, olive grape, garlic, arrowroot powder, unsweetened almond milk, nutritional yeast, salt

Taken from www.yummly.com/recipe/Vegan-Alfredo-Spaghetti-Squash-1457725 (may not work)