High Fructose Corn Syrup Free Whole30 Spaghetti Squash Chicken Alfredo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the squash
- 1 large spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the cashew cream sauce
- 1 cup raw cashews, soaked in water for at least 2 hours, then drained
- 1 cup chicken broth
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground nutmeg
For the chicken
- 1.5 lb boneless, skinless chicken breasts (about 2 large), cut into 1-inch pieces
- ½ tsp italian seasoning
For serving
- 2 tbsp fresh flat-leaf 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 ¼ tsp of the salt and ⅛ tsp of the 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. Remove from the oven and let cool for 5 minutes, then use a fork to scrape the flesh into long strands. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!