I recently had to give up dairy, eggs and soy for my little boy. I am already gluten free, so this was tough! I have been on the hunt for new recipes that taste GOOD and don’t make me feel like I am deprived! My family and I loved this recipe. Has a hint of sweetness and totally felt like rich, creamy, comfort food! This recipe is adapted from 40 Aprons.
INGREDIENTS
ALFREDO SAUCE:
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1 1/2 cups of raw cashews
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3/4 cup of unsweetened almond milk
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1 tsp of minced garlic
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2 tbsp of lemon juice
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2 tbsp of nutritional yeast
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1 1/2 tsp of salt
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1 tsp of dried basil
CHICKEN ALFREDO
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2 chicken breasts (I sprinkled with salt and pepper)
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1 tbsp of olive oil
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1 spaghetti squash
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Fresh parsley, chopped
DIRECTIONS
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Preheat oven to 400 degrees.
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Cut spaghetti squash in half and remove the seeds. I usually poke a few holes in mine and microwave for 4-5 minutes to make it easier to cut in half!
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Roast spaghetti squash in the oven for 40-45 minutes or until it easily pierces with a fork. Scoop out the inside of the squash and set aside.
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Meanwhile, add all dairy free alfredo sauce ingredients to a blender and blend until smooth. Set aside.
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Over medium high heat, add 1 tablespoon of olive oil to the pan and then add the chicken breasts. Cook 8-9 minutes, or until no longer pink in the middle, flipping halfway through.
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Let the chicken rest for 5 minutes before slicing.
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To assemble, heat alfredo sauce on the stove until it is hot and serve over spaghetti squash and chicken. Top with fresh parsley and enjoy!
PORTION FIX EQUIVALENT: 2 cups of spaghetti squash, 1 chicken breast and 1/3 cup of the alfredo sauce counts as 2 greens, 1 red and 1 blue.
2B MINDSET: Perfect meal for dinner!
