Dairy Free Spaghetti Squash Alfredo

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:

• 1 1/2 cups of raw cashews

• 3/4 cup of unsweetened almond milk

• 1 tsp of minced garlic

• 2 tbsp of lemon juice

• 2 tbsp of nutritional yeast

• 1 1/2 tsp of salt

• 1 tsp of dried basil

CHICKEN ALFREDO

• 2 chicken breasts (I sprinkled with salt and pepper)

• 1 tbsp of olive oil

• 1 spaghetti squash

• Fresh parsley, chopped

DIRECTIONS

1. Preheat oven to 400 degrees.

2. 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!

3. 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.

4. Meanwhile, add all dairy free alfredo sauce ingredients to a blender and blend until smooth. Set aside.

5. 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.

6. Let the chicken rest for 5 minutes before slicing.

7. 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!