Creamy Spaghetti Squash Alfredo with Chicken and Broccolini
1 spaghetti squash, cooked per instructions below
1 head broccolini, parsed into bite-size florets (or veggie of choice)
1 pound chicken, cubed
olive oil and minced garlic for sautéing
1 cup raw cashews, soaked an hour if you don’t have a high-speed blender
1 tablespoon olive oil
1 1/2 cups white onion, diced (about 1 medium)
6 cloves garlic, minced
2 cups non dairy milk, unsweetened
1/4 cup nutritional yeast
1 teaspoon miso paste (optional)
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon nutmeg
black pepper to taste
To prepare the spaghetti squash, preheat the oven to 400F. Use a very sharp chef’s knife to cut the squash: stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Rub the inside of the spaghetti squash halves with olive oil, and sprinkle with salt and pepper. Place squash halves cut-side down on a baking sheet and bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Fluff the insides of the squash with a fork to loosen the “spaghetti” strands.
While squash is cooking, prepare the alfredo sauce. Heat some olive oil in a high-sided skillet and sauté the onion and garlic until lightly browned. Add milk and simmer another 10 minutes. Meanwhile place all the remaining alfredo ingredients in your blender. After the milk, onion, and garlic are done simmering, pour into the blender and blend on high for a minute or until completely smooth. Taste and adjust seasonings if desired.
Heat two skillets with olive oil, add garlic and let sizzle until just golden brown. Add chicken to one skillet and broccolini to the other skillet and sauté until chicken is cooked through and until broccolini is al dente.
Combine squash strands, alfredo sauce, chicken, and broccolini in a serving bowl and toss to combine. Enjoy!