Dairy-free Spaghetti Squash Chicken Alfredo #healthy #paleo

Dairy-free Spaghetti Squash Chicken Alfredo #healthy #paleo

This without dairy Spaghetti Squash Chicken Alfredo is going to turn into your beginning and end. Truly, your beginning and end. Not exclusively will you get a major portion of solid veggies because of the spaghetti squash remaining in for pasta, yet you'll additionally get the most lavishly velvety alfredo sauce that is 100% without dairy with far less object than making a customary cream sauce.

I broiled this 3 lb. spaghetti squash by setting it chop side down on a rimmed heating sheet at 400℉ for around 55 minutes or until it was delicate to the touch and the tissue was delicate (however not soft).

Perceive how ultra smooth that sauce is!? The key to that lux rich alfredo sauce is, you gotten it, the Vitamix. I've had a go at making cashew-based sauces in different blenders, and even my sustenance processor and none of them gave me that too smooth consistency that you need in a without dairy alfredo sauce.

Also try our recipe Spaghetti Squash Au Gratin

Dairy-free Spaghetti Squash Chicken Alfredo #healthy #paleo

Looking for a healthy comfort food dish for your next gathering or meal prep session? This Dairy-free Spaghetti Squash Chicken Alfredo is just the ticket!

  • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 cup raw cashews
  • 3 cups boiling water
  • 2 Tbsp. nutritional yeast
  • 1–2 cloves garlic, peeled
  • 1 Tbsp. lemon juice
  • ½ tsp. salt + more to taste
  • ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
  • ½ cup fresh basil, thinly sliced; plus more for garnish

  1. Preheat oven to 400℉.
  2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
  3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
  4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
  5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.

To prepare the alfredo sauce:
  1. Drain cashews and place in the canister of the Vitamix.
  2. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
  3. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
  4. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
  5. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
  6. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

For more detail : https://bit.ly/2I9Va1G

Read more our recipe Vegetarian Black Bean Enchilada Casserole

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