Chicken Alfredo with Spaghetti Squash

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 6 servings

Ingredients

· 1 med/large spaghetti squash

· Avocado oil for brushing

· ⅛ tsp sea salt

· ⅛ tsp black pepper

· 1 1/2 lbs boneless skinless chicken breasts

· 1/2 tsp oregano

· 1/2 tsp basil

· 1 Tbsp olive oil

Alfredo sauce:

· 1 cup raw cashews (no need to soak)

· 2 Tbsp fresh parsley + additional for garnish if preferred

· 3-4 cloves garlic

· Juice of ½ lemon

· ⅓ cup almond milk

· ¾ cup coconut cream

· 2 Tbsp ghee

· 1 ¼ tsp fine sea salt

· 1 tsp black pepper

· 2 Tbsp nutritional yeast

Instructions

Spaghetti Squash and Chicken:

Cut the squash in half lengthwise and scoop out the seeds and strings. Brush the inside of the squash with avocado oil and then sprinkle with salt and black pepper. Bake face down on the baking sheet at 400 degrees (preheated) for 22-25 minutes, depending on size and texture preference. To check tenderness, press gently on the squash. Rinse chicken and pat dry. Heat olive oil in a skillet over medium heat. Season chicken generously with salt, pepper, oregano, and basil. Cook ~5-6 minutes each side until cooked through. Place chicken on cutting board to cool for a few minutes. Slice chicken to desired size. Once squash is cooked, scrape ‘spaghetti’ strands from the squash using a fork and place in a serving bowl. Top with the Alfredo sauce (see below) and chicken. Garnish with fresh parsley.

Alfredo Sauce:

Heat ghee, salt, and pepper in a sauce pan over medium heat. After ghee has nearly melted, add coconut cream. Stir well and continue to cook for 1-2 minutes then turn heat down to low. In a high-speed blender, combine cashews, parsley, garlic, fresh lemon juice, and almond milk. Blend until completely smooth. Empty into sauce pan and stir well. Whisk in nutritional yeast.