Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet.
Roast for 30 minutes or until fork tender.
Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
Place steamed cauliflower and almond milk in a high-speed blender until creamy.
In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
by Simple Recipe Pro BETA
Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.