Ingredients:

Cashew alfredo sauce:

• 1 1/2 cups raw cashews (no need to soak)
• 1 cup almond milk
• 3 cloves garlic
• 3 Tbsp lemon juice
• 3 Tbsp nutritional yeast
• 1 1/4 tsp fine sea salt
• 1 tsp Dried basil/parsley (optional)

Spaghetti squash and chicken:

• 1 med/large spaghetti squash
• Avocado/Olive Oil
• Sea salt and black pepper
• 1 1/2 lbs thin-sliced Boneless skinless chicken breasts
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 Tbsp avocado oil or butter
• Fresh Basil or parsley for garnish

INSTRUCTIONS:

Cashew alfredo sauce:

1. In a high-speed blender, combine all ingredients. Blend until completely smooth. Sauce should be warm by the end of blending, if not, transfer it to a saucepan to heat before serving.

Spaghetti squash and chicken:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Brush with oil, and sprinkle with sea salt and black pepper.
2. Place squash face down on the baking sheet and roast in the preheated oven for 22-25 minutes, depending on size and preference for softness. (al dente is about 22 minutes. You can press down gently on the back of the squash to see if it's tender.)
3. Meanwhile, season the chicken generously on both sides with salt and pepper, then sprinkle the oregano and basil all over.
4. Heat oil or butter over medium-high heat and add chicken to pan.
5. Cook 5-6 minutes on each side, lowering the heat to medium to avoid burning the outside, if necessary.
6. Once chicken is cooked through, remove from pan to a cutting board and let it sit a few minutes. Slice it into strips or bite size pieces using a sharp knife.
7. Use a fork to scrape the "spaghetti" strands from the squash and place in a serving bowl. Top with sliced chicken and alfredo sauce. Season to taste with more salt and black pepper, then garnish with basil and/or parsley as desired. Enjoy!