Fetuccine alfredo has to be one of the ultimate indulgences -- but one that you pay for big time in fat and calories. Fortunately, you can capture some of that creamy, hearty goodness guilt-free with this spaghetti squash recipe. Even better, it's totally vegan-friendly.

Ingredients:
1 medium spaghetti squash
1 head cauliflower
2 tablespoons olive oil
1 teaspoon chili powder

For the Sauce:
1 cup canned full-fat coconut milk
3/4 cup salted roasted cashews
2 tablespoons lemon juice
1/4 cup nutritional yeast or parmesan cheese
2 cloves garlic smashed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil and parsley chopped
Pinch ofcrushed red pepper flakes to your taste
Vegan or regular parmesan for serving
2 to 4 poached or fried eggs (optional)

Directions:
Place squash in oven and let roast until it's ready to be turned into spaghetti strands. Add cauliflower to a separate baking sheet and let roast until slightly charred.

While these are roasting, make the coconut alfredo sauce. Add the coconut milk, cashews. lemon juice, nutritional yeast, garlic, salt and pepper to a blender or food processor. Process until the sauce is completely smooth and creamy. Stir in the crushed red pepper, basil and parsley. Taste and adjust the seasonings to your liking.

When the squash is ready, lightly fork it to remove the strands and toss together with the coconut sauce and roasted cauliflower.

Image and recipe via halfbakedharvest.com

Don't forget about breakfast! Not every spaghetti squash recipe is a pasta redux. Whether served with eggs or enjoyed on their own, these hash browns will upgrade just about any morning meal.

Ingredients:
1/2 pre-cooked spaghetti squash
1/4 cup of chives
1/4 teaspoon of garlic powder
1 egg
Cheddar cheese

Directions:
Remove the cooked spaghetti squash from the skin and place in a large bowl. Add in chives, garlic powder, salt, pepper and an egg and stir. In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes. Immediately top with the cheddar cheese and serve.

Image and recipe via bbritnell.com

Chickpeas and kale are both true nutrient powerhouses. The former laces your dish with extra protein and fiber, while the latter is chock-full of antioxidants. But add them to a bowl of warm spaghetti squash and dress them up with sun-dried tomatoes, rosemary and pine nuts, and the only thing you'll think about is how amazing it all tastes.

Ingredients:
1 spaghetti squash
1 to 2 tablespoons olive oil
1 shallot
1 clove garlic
1/2 tablespoon fresh rosemary
Pinch of chile flakes
1/2 cup chickpeas
2 (packed) cups of chopped kale leaves
1/2 lemon, juiced
1/4 cup chopped sun-dried tomatoes
1/4 cup toasted pine nuts

Directions:
Roast the squash, and then scrape noodle-like strands from it with a fork. In a large skillet over medium heat add olive oil, shallot, garlic, rosemary, chili flakes, salt and pepper. Once the shallot starts to soften, add the chickpeas and cook for a few minutes until they turn lightly golden brown. Remove the garlic clove, and add the kale leaves and lemon juice. Stir. Once the kale has wilted, add the squash strands, grated cheese, sun-dried tomatoes and more salt and pepper. Remove from the heat and top with toasted pine nuts and extra grated cheese.

Image and recipe via loveandlemons.com