Low Sodium Paleo Spaghetti Squash Chicken Alfredo

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Paleo Spaghetti Squash Chicken Alfredo

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
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2 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the chicken

1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the Alfredo sauce

1 cup raw cashews, soaked in water for at least 2 hours, then drained
1 can (13.5 oz) full-fat coconut milk
3 cloves garlic, minced
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp ground nutmeg

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2
Roast the squash cut-side down for 40–45 minutes, until the flesh is tender and a fork pierces it with no resistance and the strands pull away easily. Remove from the oven and let cool for 5 minutes, then use a fork to scrape the flesh into long strands. Set aside.

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