Dairy-Free Chicken Alfredo Spaghetti Squash

Ingredients

• 1 small spaghetti squash halved lengthwise with seeds removed
• 2 tbsp extra virgin olive oil divided
• Sea salt and black pepper to taste
• 8 oz boneless skinless chicken breast cubed
• 1/4 medium yellow onion finely chopped
• 1 garlic clove minced
• 1 1/2 tbsp arrowroot powder
• 1 1/3 cups unsweetened almond milk
• 2 tbsp nutritional yeast
• 2 tbsp fresh parsley chopped

Method

1. 1Preheat oven to 425°F and line baking sheet with parchment paper.
2. 2Place halved squash cut-side up on baking sheet.
3. 3Brush with half the oil and season with salt and pepper.
4. 4Bake 40-45 minutes until flesh is tender and strands pull easily with fork.
5. 5Meanwhile season chicken cubes with salt and pepper.
6. 6Heat remaining oil in skillet over medium temperature.
7. 7Add seasoned chicken and cook 4-6 minutes until cooked through, then remove and set aside.
8. 8Add onion and garlic to same pan and sauté over low heat 3-4 minutes until softened.
9. 9Add arrowroot powder and stir to combine.
10. 10Add almond milk and bring to gentle simmer, stirring constantly until sauce thickens.
11. 11Add nutritional yeast and cooked chicken, stir to coat and cook until heated through.
12. 12Season with salt and pepper.
13. 13Use fork to scrape squash into strands.
14. 14Top squash strands with creamy chicken sauce or toss together in large bowl.
15. 15Garnish with chopped parsley.