Spaghetti Squash Chicken Alfredo

Spaghetti Squash Chicken Alfredo

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)

  • 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.
  • etc

  • For Full Instruction:

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