Spaghetti Squash Chicken Alfredo

Spaghetti Squash Chicken Alfredo
By therealfoodrds.com

This Dairy-free Spaghetti Squash Chicken Alfredo is about to become your everything. Seriously, your everything. Not only will you get a big dose of healthy veggies thanks to the spaghetti squash standing in for pasta, but you’ll also get the most luxuriously creamy alfredo sauce that’s 100% dairy-free with far less fuss than making a traditional cream sauce.

Prep time: 00:15
Cook time: 00:45
Total time: 00:60

Yield: 6 Servings

Ingredients:
1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
1 ½ lbs. boneless, skinless chicken thighs
1 cup raw cashews
3 cups boiling water
2 Tbsp. nutritional yeast
1–2 cloves garlic, peeled
1 Tbsp. lemon juice
½ tsp. salt + more to taste
¾ cup unsweetened almond milk (or other non-dairy milk of choice)
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Instructions:

Preheat oven to 400℉.

Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.

Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.

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For Full Instruction: therealfoodrds.com

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