Triple Squash Alfredo

Hemp seeds and cashews that provide a perfect balance of omega-3 and omega-6 essential fatty acids in each serving and nutritional yeast supports breastfeeding mamas. This is SO good, you absolutely have to try it!

Serves 4 Preheat Oven to 350

2 small spaghetti squash
1 small butternut squash
1 acorn squash
Coconut oil
1/4 tsp ground cayenne pepper
1/4 tsp celery seed
1 C raw, unsalted cashews
1/4 C nutritional yeast (DO NOT OMIT THIS!  It gives the whole dish its flavor, body, and complexity)
2 Tbsp hulled hemp seeds
1 C vegetable stock
1 Tbsp fresh basil
Kosher salt and cracked peppercorns to taste

DIRECTIONS:-Cut all of the squashes in half and seed them.  (Save those seeds, too!  Toast them just like you would for pumpkin seeds!

-Season the spaghetti squash halves with salt and pepper, place them open-side-down in a sheet pan, and add 1/4″ orange juice.  Put it in the oven.

-Season the butternut squash halves with coconut oil, salt, and pepper; place them open-side-down on a sheet pan; and put it in the oven.

-Cut the acorn squash into bite sized pieces by first quartering it, then slicing it (cutting off and composting the stem pieces), and then chopping the slices at 1″ intervals.  Toss these pieces on a sheet pan with coconut oil, celery seed, and cayenne (or whatever spices you desire), salt, and pepper, and put it into the oven.

-The butternut and spaghetti squashes are done when they yield slightly to the touch (about 30-40 minutes).  The acorn squash pieces will darken in color slightly, and just begin to curl up when they are done.  Be sure to remove them from the oven before they start to shrivel and become dried out (about 20 minutes).

-In a food processor, grind up the cashews and hemp seeds as finely as you can get them.

-Scoop the cooked butternut squash out of its skin, and add it to the ground cashews.  You should only use 1/2 of the squash or about 1 1/2 C.  Cube the remaining half, if desired, for service.

-Add the veggie stock a little at a time and continue to blend the ingredients together, pausing often to scrape the food away from the sides with a silicone spatula.  Stop adding stock when you have reached the desired consistency.

-When the sauce is smooth and well-incorporated (depending on your food processor, it may be a little gritty with cashew bits), transfer it to a large bowl, and add the nutritional yeast and fresh basil.  Add salt and pepper to taste.  *Important* add the salt AFTER the yeast, as the yeast adds salt of its own.

-Shred the spaghetti squash out of its shell with a fork into the bowl with the sauce.  Toss this together with your hands or a pair of tongs, until the noodles are well-coated.

-Transfer this to the serving dish and top with the acorn squash pieces and the cubed butternut squash pieces.

-Garnish with fresh basil leaves.

-Adventurous omnivores can add diced chicken or shrimp cooked in butter and basil, but the dish already has plenty of protein and iron, and the hemp seeds contain lots of anti-inflammatory Omega-3’s.

Did you know that our Healthy Home Rhythms class has a printable meal planner, resources for meal planning for every diet and even links to more nourishing recipes? Click here to learn more.

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