Dairy-Free Spaghetti Squash Chicken Alfredo

Step 1

Preheat oven to 400℉ (see Notes below for Instant Pot directions for cooking the squash)

Step 2

Place the 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.

Step 3

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

Step 4

Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.

Step 5

Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes, it’s time to prepare the Alfredo sauce.

Step 6

Drain cashews and place in the blender.

Step 7

Add nutritional yeast, 1 garlic clove, lemon juice, ½ teaspoon salt and almond milk.

Step 8

Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce.

Step 9

When squash is ready, carefully scrape flesh into a large bowl (or cast-iron skillet) using a fork to create strands of “pasta.”

Step 10

Add diced or sliced chicken and toss with Alfredo sauce. Place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.

Step 11

Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.