Dinner: Spaghetti Squash Alfredo

Tonight we ate a simple, but fancy healthy dinner. This is how I did it!
What you need:

1 spaghetti squash

Brussel sprouts
2 tbs balsamic vinegar
2 tbs coconut oil (or other oil)
Salt and pepper to taste

Alfredo:
1 12oz package silken tofu
1/2 cup non dairy milk
Garlic to taste (I had roasted garlic on hand, but usually use raw!)
Dash lemon juice
Salt and pepper to taste

Slice the spaghetti squash in half and place face down on a pan. Roast it for one hour (more or less depending on the size, it's better to overcook than under!) at 350.

Cut your Brussel sprouts in half, place in baking dish and coat with oil and vinegar, salt and pepper. Roast for half an hour (I put them in with my squash).

Place all Alfredo ingredients in the blender and blend until smooth. When squash is done, use a fork to fluff the insides to make it like spaghetti, then top with sauce. I had some leftover. Serve in squash or on a plate, with a side of Brussel sprouts!

Very easy, very healthy. Easily customizable. Sometimes instead of Alfredo, I roast a butternut squash and purée it to make a "cheese" sauce. Alternatively, you can use marinara. This meal easily costs under $10.