Spaghetti Squash Chicken Alfredo (I can attest for this one y’all!)
By The Whole Smith’s Cookbook
4 skin-on, boneless chicken breasts
Salt and freshly ground black pepper
1 large spaghetti squash
3 tablespoons plus 1 teaspoon extra-virgin olive oil
8 garlic cloves
1 cup cashews, soaked overnight
1 tablespoon unsweetened almond milk
1/4 cup chopped fresh basil
PREHEAT the oven to 425°F.
LINE a large baking sheet with parchment paper.
SEASON chicken breasts generously with salt and pepper and set aside.
CUT the spaghetti squash into quarters and scrape out the seeds.
LIGHTLY coat the inside cavity of the squash with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper.
PLACE the squash skin-side down on the prepared baking sheet and set aside.
IN a small bowl, lightly toss the garlic cloves with 1 teaspoon of the olive oil.
PLACE the garlic on the baking sheet with the spaghetti squash.
ROAST for 20 minutes, then remove the roasted garlic and set it aside.
CONTINUE to cook the squash for 10 to 20 more minutes, until the edges start to brown.
IN a blender, combine the roasted garlic, the remaining 2 tablespoons of the olive oil, the cashews, almond milk, and 1 tablespoon of water.
BLEND until creamy. Add salt to taste.
PREHEAT a grill or grill pan over medium heat.
PLACE chicken breasts skin-side down onto the grill & cook until the internal temperature is 165°F, 5 to 6 minutes on each side.
SCRAPE the flesh of spaghetti squash into a bowl and toss with the cashew cream and basil.
SLICE chicken breasts & serve over spaghetti squash.