Creamy Chicken Spaghetti Squash

Creámy Chicken Spághetti Squásh with Bácon ánd áspárágus is á recipe thát we’ve been tálking ábout creáting (or ráther, re-creáting in Whole30 style) for á reálly long time. áctuálly, we háven’t just been tálking ábout it we’ve been kind of obsessing ábout it, throwing out descriptors like ‘rich, creámy, smoky, fresh, bright, cráve-worthy’ – becáuse food bloggers cán never just sáy something like ‘reálly good’, it álwáys hás be super descriptive ánd over-the-top.

INGREDIENTS

• 1 medium spághetti squásh
• 6 strips ápplegáte No Sugár Bácon, chopped
• 2 8-ounce páckáges ápplegáte Grilled Chicken Breást Strips
• 2 cloves gárlic, minced
• 8 ounces áspárágus, woody ends trimmed, cut into ½-inch pieces
• ¼ cup chopped sun dried tomátoes, soáked in wárm wáter ánd dráined
• ¾ cup ráw cáshews
• 2 ½ cups boiling wáter
• 1 Tbsp + 1 tsp. nutritionál yeást
• 1 Tbsp. lemon juice
• ½ tsp. sált + more to táste
• ¾ cup unsweetened álmond milk (or other non-dáiry milk of choice)
• ¼ cup fresh chopped fresh pársley
• Sált ánd Pepper to táste

INSTRUCTIONS

1. To máke spághetti squásh in the oven:
2. Preheát oven to 400℉
3. Trim both ends from spághetti squásh with á lárge knife. Cut squásh in hálf then cut eách of the hálve in hálf ágáin, this time lengthwise (i.e. cut into quárters).
4. Pláce spághetti squásh pieces cut-side down on báking sheet.
5. Báke 25-35 minutes or until tender when pierced with á fork.
6. Full Instructions See ...... therealfoodrds.com

Share this post