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Dairy-free Spaghetti Squash Chicken Alfredo
Recipe Intro From therealfoodrds

This recipe was sponsored by our friends at Vitamix. Learn more about the Vitamix Venturist series here!

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

We’ve partnered with our friends at @Vitamix and @thefeedfeed to bring you the ultimate meal prep recipe to help you get ahead. This Dairy-free Spaghetti Squash Chicken Alfredo features the most luxuriously creamy sauce thanks to the new Venturist V1200 high-performance blender from Vitamix, which you can learn more about  here!

Made with cashews, not cream, the sauce is 100% dairy-free but you’d never know it thanks to it’s silky smooth texture. Poured over baked spaghetti squash and tossed with chicken and fresh basil it’s sure to become a family favorite. The sauce can either be made up to 3 days in advance and reheated when ready to use or you can prep the entire dish start to finish and store it in the fridge for an easy ‘reheat & eat’ meal later in the week. Bonus: It serves 6 so there’s enough for leftovers! -@therealfoodrds

Recipe

Prep time: 15 min.

Cook time: 45-50 min.

Makes 6 servings

 

Ingredients:

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)

¼ cup fresh basil

 

Directions:

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 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.

Garnish with chopped basil just before serving.