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.