Spaghetti squash chicken alfredo

Updated at: Thu, 17 Aug 2023 12:49:46 GMT

Step 1

Preheat the oven to 400 F.

Step 2

Slice off the ends of the squash and continue to slice into rings. Spoon out the seeds and place on a baking sheet topped with avocado oil. Bake in the oven for 30-40 minutes, (flipping halfway through) until the strands easily pull. Pull out the strands and set the squash aside

Step 3

Pat the chicken dry and season well with salt and pepper on each side.

Step 4

Heat the oil in a deep skillet on medium heat. Add the chicken to the pan and cook for 5 minutes on each side, or until the internal temperature reads 165 F. Set aside.

Step 5

Add the cauliflower to a medium pot and cover with water. Place on the burner on medium-low heat and bring to a low simmer. Cover and continue to simmer for about 8-10 minutes or until cauliflower is soft. Strain the cauliflower and set aside to allow to cool slightly.

Step 6

Using a small saute pan, heat the oil on low heat and saute the garlic until fragrant. Set aside

Step 7

Add the cauliflower to a high-speed blender with the garlic, coconut milk, broth, lemon juice, nutritional yeast, salt, and pepper.

Step 8

Heat the avocado oil in a large skillet and add the spaghetti squash to reheat. Top with alfredo sauce, sliced chicken, and chopped parsley.

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