Vegan Whole30 Spaghetti Squash Chicken Alfredo
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
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 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.
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