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Lemon Alfredo Sauce (paleo, GF, dairy-free)

I can remember the first time that I had lemon alfredo sauce like it was yesterday. I was in a restaurant tucked away from the busy Via del Corso in Rome. I had already ordered several other spaghetti dishes from this place and loved them so much that I didn’t want to try anything else. And yet, the foodie in me did.

I was intrigued with the idea of lemon alfredo…cream and lemon? I imagined that the sauce may not turn out quite right, but the waiter at Spaghetteria L’Archetto insisted that it was delicious.

He was right. It was more than delicious, it was phenomenal. The lemon turned a normally heavy meal into something refreshing. And I’ve kind of been obsessed ever since.

Source: perchancetocook.com

Course: Main Course

Cuisine: Italian

Main Ingredient: Vegetables

Yield: 4

Serves:

Ingredients

  • 1 3 pound spaghetti squash
  • 1 head cauliflower ( cut into small florets)
  • 4 Tbs + 3 Tbs all natural chicken stock ( divided (make sure there is no sugar in the ingredient list))
  • 12 cup minced white onion ((1/4-1/2 of a yellow onion))
  • 1 12 Tbs minced garlic ((this was 6 small cloves for me))
  • 2 tsp olive oil
  • 1 cup canned coconut cream (( I like Savoy because it’s made of only coconut and water))
  • 1 tsp salt
  • 12 tsp pepper
  • 14 tsp nutmeg
  • 3 Tbs lemon juice

Directions

  1. Preheat the oven to 400 degrees.
  2. Boil some water in a large pot and put the cauliflower florets into it. Let the cauliflower cook for 11 minutes, strain, and set aside.
  3. While the cauliflower is cooking, cover a cookie sheet in aluminum foil.
  4. Cut the spaghetti squash in half and remove the mushy core with a spoon. Then cover the surface with some olive oil and evenly “paint it on” with a silicone basting brush.
  5. Lay the squash face down on the aluminum paper.
  6. Cook the spaghetti squash for 35 minutes and then remove it from the oven and let cool.
  7. While the spaghetti squash is cooking, put the cooked cauliflower into a food processor with 4 Tbs of chicken stock. Puree the cauliflower in the food processor and then set the mashed cauliflower aside.
  8. Put 2 tsp of olive oil in a large pan over medium-high heat.
  9. Put the minced onion and garlic into the pan and mix into the olive oil. Cook for 3 minutes, while mixing often.
  10. Reduce the heat to medium, and add the coconut cream, pureed cauliflower, 3 Tbs of lemon juice, and 3 Tbs of chicken stock to the pan and mix. Add the salt, pepper, and nutmeg, mix and then let the mixture cook for 10-15 minutes, until you have the desired consistency.
  11. By this point, the spaghetti squash should be cool. Using two forks, “rake” against the inside of the squash until the insides looked like “spaghetti”. You should be able to rake them until you almost reach the skin of the squash.
  12. Then, put all of the spaghetti squash into a large bowl.
  13. Now either put the lemon alfredo sauce on top of the spaghetti squash on individual plates or mix all the sauce into the spaghetti squash. Serve and Enjoy.

Amount Per Serving (4)

  • Calories: 230.5

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