Spaghetti Squash & Creamy Leek Sauce

9 45 190
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Spaghetti Squash & Creamy Leek Sauce
Health Rating


908 gm Spaghetti squash (1 small squash)
1 medium leek(s) Leek (white part, 1 1/2 cups, sliced)
1/2 cup Water
1 tbsp Ghee (you can use avocado oil)
3 clove(s) Garlic (minced, optional)
1/2 cup Coconut milk (can use 3/4 cup - full at - can use almond milk)
1 tbsp Lemon juice
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)


Preheat your oven to 375F and line a large baking sheet with parchment paper. Cut the ends of the spaghetti squash then stand on end to slice in half. Use a spoon to scrape out the seeds. Place the squash halves onto your baking sheet flesh side up, rub the flesh with ghee or avocado oil, and bake for 20 – 30 minutes.

While the squash is cooking bring the water to a boil in a small saucepan. Add the sliced and well rinsed leek to the water, reduce to a simmer, and cook for 10 minutes. Once soft, transfer to a blender with the optional garlic, lemon juice, sea salt, ghee or avocado oil, and plant milk. Blend on high until smooth. Add dashes of black pepper and whiz on low to mix. Taste and adjust as desired.

Add two cups of the cooked spaghetti squash strands to a large bowl along with optional additions: spinach or baby swiss chard, cooked mushrooms, pan-fried lemon chicken or shrimp, baked proscuitto, etc.

Toss the spaghetti squash with the creamy leek sauce, using tongs, or serve on a plate and top with the sauce and additional ingredients.

Nutrition Facts

Per Portion

Calories 190
Calories from fat 96
Calories from saturated fat 70
Total Fat 10.7 g
Saturated Fat 7.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.1 g
Cholesterol 7.7 mg
Sodium 87 mg
Potassium 367 mg
Total Carbohydrate 20.8 g
Dietary Fiber 3.1 g
Sugars 1.0 g
Protein 2.6 g

Dietary servings

Per Portion

Vegetables 4.7

Energy sources

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