Can you hear it? This Dairy-free Spaghetti Squash Chicken Alfredo is calling your name.
We’re so excited you’re here because this week we’ve partnered with our friends at Vitamix and The FeedFeed to bring you this Dairy-free Spaghetti Squash Chicken Alfredo recipe that’s perfect for meal prep! It reheats beautifully and makes enough for a meal plus leftovers. It’s also designed to make the most of your time because we know you don’t want to spend all day in the kitchen. Win-Win-Win.
This Dairy-free Spaghetti Squash Chicken Alfredo is about to become your everything. Seriously, your everything. Not only will you get a big dose of healthy veggies thanks to the spaghetti squash standing in for pasta, but you’ll also get the most luxuriously creamy alfredo sauce that’s 100% dairy-free with far less fuss than making a traditional cream sauce.
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
Preheat oven to 400℉.
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.
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.
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.
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:
Drain cashews and place in the canister of the Vitamix.
Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
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!)
When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
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.
Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.
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