Alfredo Spaghetti Squash

Monday, February 26, 2018

serves 4-6

What You Need
1 medium to large spaghetti squash, cooked and shredded
1 rotisserie chicken, pulled apart and bones discarded
1 cup raw cashews
3 cups boiling water
2 TBS nutritional yeast, this is my favorite brand
2 garlic cloves, peeled
1 TBS fresh lemon juice
1/2 TSP salt
3/4 cup unsweetened almond milk (or milk of your choice)
1/2 cup fresh basil, chopped + more for topping

1. Cook your spaghetti squash following the directions above. Once cooled, shred with a fork and set aside.
2. While the squash is cooking, place your cashews into a large bowl and cover with boiling water. Cover with a towel and let sit for 30 minutes.
3. Time to make the sauce. In a food processor or immersion blender, add the drained cashews, nutritional yeast, garlic cloves, lemon juice, salt and almond milk. Process this until a sauce forms. Add more salt if needed.
4. Place your squash and chicken into a large skillet over low to medium heat. Top with the Alfredo sauce and mix well, making sure everything is covered.
5. Cook until everything is heated through. Lastly, remove from heat and stir in the basil.
6. Top with additional basil and enjoy!

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