AuthorHeather BlakeCategoryDairy free, Gluten-free, MeatDifficultyBeginnerCreamy cashews, coconut milk, & cauliflower combine with spices to create a healthy twist on a classic comfort food! Serve with spaghetti squash for a healthy "pasta" alternative!
Place raw cashews in bowl.
If you are making this recipe now, pour boiling water on top, let soak for 30-40 minutes.
If you are making this recipe in a few hours, pour warm or room temperature water on top and soak for several hours.
Preheat the oven to 400 degrees F.
Carefully cut spaghetti squash in half, lengthwise. Use a spoon to scoop out seeds.
Place cut-side down on baking sheet.
Bake for 40-45 minutes, until tender.
Add a small amount of olive oil to skillet.
Sprinkle salt & pepper on each side of chicken.
Cook chicken for a few minutes on each side, but still pink in the middle. Cook in batches if necessary.
When each piece is cooked, return chicken to the skillet, fill with water or broth until each piece is at least half covered. Turn heat to low, cover, and let simmer for 15-20 minutes, until cooked through.
Drain the cashews. Place the cashews, cooked cauliflower, coconut milk, garlic, lemon juice, water, cayenne, oregano, salt & pepper into food processor. Process until smooth and reaches desired consistency.
Remove chicken from skillet. On cutting board, roughly chop chicken into strips.
Remove water or broth from skillet (you may save broth for another use if desired).
Add alfredo sauce and chicken to skillet. Add fresh spinach, fold in by stirring, and cover skillet to let spinach wilt and allow the whole dish to warm.
Remove spaghetti squash from oven. Turn over, use a fork to gentle pull the strands away from the edges.
Top with salt, pepper, oregano, and a drizzle of olive oil if desired.
Plate each squash.
Once chicken mixture is warm, place a scoop on each plate. Top with freshly ground pepper if desired.
This pairs great with arugula salad, sun dried tomatoes, and some Manchego cheese with an olive oil drizzle!
Ingredients
Directions
Place raw cashews in bowl.
If you are making this recipe now, pour boiling water on top, let soak for 30-40 minutes.
If you are making this recipe in a few hours, pour warm or room temperature water on top and soak for several hours.
Preheat the oven to 400 degrees F.
Carefully cut spaghetti squash in half, lengthwise. Use a spoon to scoop out seeds.
Place cut-side down on baking sheet.
Bake for 40-45 minutes, until tender.
Add a small amount of olive oil to skillet.
Sprinkle salt & pepper on each side of chicken.
Cook chicken for a few minutes on each side, but still pink in the middle. Cook in batches if necessary.
When each piece is cooked, return chicken to the skillet, fill with water or broth until each piece is at least half covered. Turn heat to low, cover, and let simmer for 15-20 minutes, until cooked through.
Drain the cashews. Place the cashews, cooked cauliflower, coconut milk, garlic, lemon juice, water, cayenne, oregano, salt & pepper into food processor. Process until smooth and reaches desired consistency.
Remove chicken from skillet. On cutting board, roughly chop chicken into strips.
Remove water or broth from skillet (you may save broth for another use if desired).
Add alfredo sauce and chicken to skillet. Add fresh spinach, fold in by stirring, and cover skillet to let spinach wilt and allow the whole dish to warm.
Remove spaghetti squash from oven. Turn over, use a fork to gentle pull the strands away from the edges.
Top with salt, pepper, oregano, and a drizzle of olive oil if desired.
Plate each squash.
Once chicken mixture is warm, place a scoop on each plate. Top with freshly ground pepper if desired.
This pairs great with arugula salad, sun dried tomatoes, and some Manchego cheese with an olive oil drizzle!
