Description
Creamy dairy-free chicken Alfredo made with spaghetti squash and silky cashew sauce. Light, comforting, and packed with flavor for a wholesome weeknight dinner.
Ingredients
- 1 large spaghetti squash (2½–3 lbs.), halved and seeds removed
- 1½ lbs. boneless, skinless chicken thighs or breast
- 1 cup raw cashews
- 3 cups boiling water
- 2 tablespoons nutritional yeast
- 1–2 garlic cloves
- 1 tablespoon lemon juice
- 1/2 teaspoon fine salt (plus more to taste)
- 3/4 cup unsweetened almond milk
- 1/2 cup fresh basil, thinly sliced
Instructions
- Roast spaghetti squash cut-side down at 400°F for 35–45 minutes until tender; scrape into strands.
- Soak cashews in boiling water for 15–20 minutes, then drain.
- Season and cook chicken in a skillet 5–7 minutes per side until internal temperature reaches 165°F; rest and slice.
- Blend soaked cashews, nutritional yeast, garlic, lemon juice, salt, and almond milk until smooth.
- Warm sauce gently in skillet over medium-low heat.
- Toss spaghetti squash strands in sauce.
- Add sliced chicken and half the basil; stir gently.
- Garnish with remaining basil and serve warm.
Notes
- Roast squash until easily shredded with a fork for best texture.
- Blend sauce until completely smooth for true Alfredo consistency.
- Add almond milk gradually to control thickness.
- Let chicken rest before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Cuisine: American-inspired