Dairy-Free Spaghetti Squash Chicken Alfredo
Ingredients
The main components
-
1
large
spaghetti squash
-
1½
lbs.
boneless, skinless chicken thighs or breast
The sauce
-
1
cup
raw cashews
-
3
cups
boiling water
-
2
tablespoons
nutritional yeast
-
1–2
cloves
garlic
-
1
tablespoon
lemon juice
-
½
teaspoon
fine salt
-
¾
cup
unsweetened almond milk
-
½
cup
fresh basil
Instructions
- Preheat the oven to 400°F.
- Soak the cashews in boiling water for 30 minutes.
- Prepare two baking sheets with parchment paper; place the squash cut side down on one and the chicken on the other, seasoning with salt and pepper.
- Bake the chicken for 25-30 minutes and the squash for an additional 20-25 minutes until tender.
- Drain the cashews and blend them with nutritional yeast, garlic, lemon juice, salt, and almond milk until smooth.
- Once the squash is cooked, scrape the flesh into a bowl and mix with the chicken and Alfredo sauce.
- Heat the mixture on medium for 5-6 minutes, adding chopped basil just before serving.
Nutrition Facts (estimated)
Servings
6
Calories
319
Total fat
14g
Total carbohydrates
22g
Total protein
28g
Sodium
306mg
Cholesterol
0mg
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