Chicken Spaghetti Squash Alfredo
I took a chance on this Minimalist Baker recipe as I don’t really like spaghetti squash and I am so glad I did! This dish is soooo flavourable! It’s definitely a new family favourite. Really healthy for you too. I added baked chicken breast to bump up the protein macros.
Instructions (adapted from Minimalist Baker)
Cook spaghetti squash by cutting in half (scoop out seeds) and bake at 350F for 30-40 minutes. Once slightly cooled, fluff with a fork to make it stringy. Measure out 8 cups spaghetti squash and set aside.
Bake chicken breast at 350F for 30 minutes until internal temperature is 165F. Cube breast and set aside.
Prepare sauce by soaking raw cashews in very hot water for 15 minutes. Then rinse cashews and add to a blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
Heat a large pan over medium heat and add the 8 cups of spaghetti squash.
Season with a pinch of salt, Italian herbs, garlic powder, and red pepper flakes. Toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
Add the sauce and cubed chicken breast and stir to coat the squash. Cook for an additional 10-15 minutes, or until the sauce is bubbly and slightly thickened.
Garnish with fresh basil and vegan parmesan cheese.
Store leftovers covered in the refrigerator for up to 3 days (reheat in the microwave). Tastes even more amazing the next day!
