Spaghetti Squash Alfredo with Polish Sausage
Spaghetti Squash Alfredo with Polish Sausage
Ingredients
- 1 package Teton Waters Ranch Polish Sausage (4 sausages)
- 1 cup raw cashews
- 1 cup almond milk
- 2 tablespoons minced garlic
- ¼ cup yellow onion diced
- 1 tablespoon ghee
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Soak cashews in hot water for 1 hour
- Add all ingredients to a high-powered blender and blend until creamy
- In a small saucepan, heat the sauce on the stove over low heat
- Cut the Polish sausage into ¼-inch pieces and heat in a skillet over medium heat until browned
- Pour the alfredo sauce over your favorite zoodles or spaghetti squash. Top with Polish sausage. Enjoy!
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