Spaghetti Squash w/Chicken Alfredo
This dish calls for the magic of spaghetti squash…that non-starchy vegetable that, when baked, pulls apart like pasta! Yes, it tastes different than pasta. But it is still delicious and fun!
1 medium spaghetti squash
2lbs chicken thighs
1 tsp oregano
salt and pepper to taste
1 cup coconut milk
2 Tbsp nutritionist yeast
Salt and pepper to taste
1 Tbsp lemon juice
1 clove garlic minced
1 Tbsp of arrowroot starch
To make this dinner. Cut spaghetti squash in half, scoop out seeds, season with salt, pepper and drizzle of olive oil. Bake at 400 degrees for 25-30 minutes.
Meanwhile, cook chicken in saucepan on medium heat in “heat safe” oil—butter, coconut oil, ghee. Season each side with salt, pepper, oregano.
For your Alfredo sauce add coconut milk, nutritionist yeast, salt, pepper, lemon juice, garlic, and arrowroot starch to thicken. Heat on low until hot and slightly thickened.
Once squash is baked, use a fork to scrape the “spaghetti” strands from the squash and place in a serving bowl. Top with the Alfredo sauce and chicken, then garnish with parsley as desired. Enjoy!