Paleo Spaghetti Squash Chicken Alfredo

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Creamy, comforting, and completely grain-free, this dish delivers everything you love about a classic Alfredo without a single ingredient that falls outside ancestral eating guidelines. Spaghetti squash roasted until tender does a remarkable job standing in for pasta — the long, delicate strands hold the sauce beautifully and add a subtle sweetness that makes the whole bowl feel indulgent. The real magic is in the sauce: soaked raw cashews blended with full-fat coconut milk, nutritional yeast, lemon juice, and a pinch of nutmeg create a silky, rich coating that is genuinely hard to distinguish from a dairy-based version. Golden-seared chicken breast brings the protein and a satisfying savory depth, seasoned simply with garlic powder, onion powder, salt, and pepper before hitting a hot skillet. This is the kind of recipe that proves eating this way doesn't mean giving up the dishes you crave — it just means rebuilding them smarter. It serves four, making it a solid weeknight dinner that comes together in one skillet once the squash is out of the oven. Finish it with a scatter of fresh parsley and you've got a meal that looks as good as it tastes.

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt
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
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
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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