This ultra creamy comfort food dinner is super easy to make and boasts some servings of veggies as well!
1 – 3 pound spaghetti squash
2 Tablespoons olive oil, or avocado oil
1 pound boneless skinless chicken thighs, cut into 1/2” pieces
1 small yellow onion, finely chopped
1 clove garlic, minced
2 Teaspoons chopped fresh thyme, or 1/2 Teaspoon dried
1 small bunch kale, washed, stems removed, and thinly sliced
Dairy Free Alfredo Sauce:
1 1/2 cups cashews, soaked 4-8 hours in 2 cups water, rinsed, see notes
1 cup coconut cream, skimmed from the top of 1 can of coconut milk
1 clove garlic, minced
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon black pepper
1 Tablespoon nutritional yeast
2 Tablespoons freshly squeezed lemon juice
Begin by soaking the cashews. When you’re ready to cook, carefully split the spaghetti squash in half and scrape out the seeds. Lay the halves flat side down on a parchment lined baking sheet and roast at 425ºF for 45 minutes, or until just tender. You can also follow my Instant Pot instructions for how to cook spaghetti squash.
While the squash is baking, sauté the chicken in a large pan with 1 tablespoon of the oil. When the chicken is browned and just done, remove it from the pan and set it aside.
Add the remaining tablespoon of oil along with the onion. Cook stirring every few minutes until the onion is tender and browned, 5-8 minutes over medium heat. Then add the garlic and thyme, cook an additional 2-3 minutes, stirring occasionally.
While the onion mixture is cooking, make the sauce by draining and rinsing the cashews. Then add them to a high powered blender along with the rest of the ingredients. Blend until smooth and set the sauce aside.
Next add the kale to the pan with the onion mixture, and sauté stirring frequently until tender, 3-5 minutes. Then add the chicken back to the pan along with the alfredo sauce. Reserve a couple tablespoons of sauce for drizzling over the top. Stir to combine.
When the spaghetti squash is done, remove it from the oven. Using a fork, scrape out the ‘noodles’. Add the spaghetti squash to the pot with the alfredo and stir to combine, and make sure everything is heated through. Adjust the salt and pepper to your taste, adding more if needed. Drizzle the reserved sauce over the top and serve immediately.
For the cashews you want to look for raw – not roasted and unsalted. I buy cashew pieces because they’re much cheaper and they get blended up anyways.
You can also use water or chicken stock in place of the coconut cream, but it does add quite a bit to the creaminess.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: Dairy Free Chicken Alfredo, Dairy Free Alfredo Sauce, Paleo Alfredo Sauce with Spaghetti Squash