Vegan Paleo Spaghetti Squash Chicken Alfredo
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 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
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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