| OWL Venice

Vegan “Alfredo” Spaghetti Squash

Total Time: 50 minutes | Servings: 4 servings

With a creamy hemp “alfredo” sauce, sauteed rainbow chard and fresh herbs


Vegan "Alfredo" Spaghetti Squash Ingredients & Process


  • 2 small spaghetti squash or 1 large
  • 2 tbsp olive + 2 tbsp for pan
  • Sea salt and freshly ground pepper
  • 6 leaves rainbow chard
  • ¼ cup nutritional yeast
  • ¼ cup basil *chopped*

Creamy Hemp Alfredo Sauce:

  • ½ cup nutritional yeast
  • ⅓ cup olive oil
  • 1 juice of lemon
  • ⅔ cups hemp seeds
  • ¼ cup filtered water
  • Sea salt + pepper 


  1. Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside. Cut your spaghetti squash in half lengthwise and place on a baking sheet. Drizzle with olive oil, sea salt and pepper. Roast for 30-40 minutes. 
  2. In a blender or food processor add all of the creamy “alfredo” sauce ingredients. Blend until smooth and season with salt and pepper.
  3. Destem you rainbow chard and dice the stems into small pieces. Chop up the greens into small shreds as well. Shred the spaghetti squash once cooked thoroughly. 
  4. Heat up 2 tbsp of olive oil in a sauté pan over medium-high heat and add the chopped rainbow chard stems. Sauté for 3-4 minutes. Then add in the spaghetti squash. 
  5. Continue to cook the spaghetti squash, then add in the rainbow chard greens and the “alfredo” sauce. Stir until well combined and all the noodles are coated with the sauce. 
  6. Shake on some more nutritional yeast and serve the dish with freshly torn basil leaves.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.