Spaghetti Squash Chicken Alfredo {dairy free}
by Sam Levitz


Dairy-Free Alfredo Sauce
· 1 1/2 cups raw cashews
· 3/4-1 cup water or unsweetened almond milk
· 3 cloves garlic peeled
· 2 tablespoons fresh lemon juice
· 2 tablespoons nutritional yeast
· 1 1/2 teaspoon salt plus more to taste
· 1 teaspoon dried basil
Chicken Alfredo
· 2 medium chicken breasts
· Salt and black pepper
· 1 tablespoon avocado oil or olive oil, plus more as needed
· cooked spaghetti squash from about 1 large spaghetti squash
· fresh parsley chopped


Step 1: First off, get yourself a nice big spaghetti squash.
If you’ve never made a spaghetti squash before—don’t fret! Follow this step to make the perfect spaghetti squash every time. To make spaghetti squash, first halve your spaghetti squash the long way, and scoop out the seeds with a spoon. Discard the seeds, and drizzle your spaghetti squash with olive oil, salt, and pepper.
Place your spaghetti squash halves face down on a baking sheet with parchment paper. Roast at 400ºF/200ºC for 45 minutes – 1hr. Remove from oven, and let it cool slightly. Then use a fork to gently scrape the “spaghetti strands” out of the skins.
While the spaghetti squash is in the oven, it’s time to make the chicken!
Step 2: Season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of avocado oil or olive oil over medium-high heat, and then add chicken to the pan. Cook 4-5 minutes on each side, adding more oil if necessary. Once cooked through, remove the chicken from the heat, let it rest for about 5 minutes, then slice the chicken into strips.
While the chicken is resting you can start to make the dairy-free alfredo sauce.
Step 3: In a high-speed blender, or mixer, combine all of the ingredients. Blend until completely smooth. If desired, heat up in a saucepan.
Time to assemble!
Step 4: Once your squash is done and shredded, combine the spaghetti strands, dairy-free alfredo, and sliced chicken. Garnish with fresh chopped parsley and serve and enjoy!
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