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Spaghetti Squash Chicken and Broccoli with a Cashew Alfredo Sauce

If you're looking for something healthy, quick, easy and very satisfying I've got you covered. This spaghetti squash gets filled with chicken and broccoli and smothered in a creamy cashew Alfredo sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Medium Spaghetti Squash
  • 2 Medium Heads of Broccoli 3 cups bite sized pieces
  • 3 Cups Chicken cut into 1 inch pieces
  • 1 Large Onion chopped
  • 4 Cloves Garlic minced
  • 1 1/2 Cups Raw Cashews soaked overnight or *see notes
  • 1/2 tsp Garlic Powder optional
  • 1 Cup Water Add up to 1/4 cup more water to reach desired consistency
  • 3/4 Cup Fresh Breadcrumbs *see notes
  • 1 Tbsp Olive Oil

Method
 

Bake the Spaghetti Squash
  1. Preheat oven to 350°
  2. Pierce holes in the spaghetti squash and microwave for 5 minutes. Cut in half length wise. Drizzle with olive oil and season with salt and pepper. Place cut side down on a sheet pan.
  3. Bake in the preheated oven for 30 minutes or until easily pierced with a fork.
  4. Once cool enough to handle use a fork to pull the strands of spaghetti squash.
  5. Preheat the oven to 400°
Make the Cashew Alfredo Sauce
  1. Heat a pan over medium-low - medium heat and drizzle in a tablespoon of olive oil. Add the onions and a pinch of salt. Stir occasionally and allow to sweat with the lid on for about 7 minutes. Stir in the garlic and cook 1-2 minutes longer.
  2. Combine the cashews, onions and garlic, nutritional yeast, garlic powder if you're using (optional), salt and 1 cup of water. Blend until smooth. Add up to 1/3 cup more water to reach desired viscosity.
Make the Chicken and Broccoli (Cashew) Alfredo
  1. Put the broccoli florets into a microwave safe bowl with 2-3 tablespoons of water. Cover with plastic wrap and pierce holes in the top. Microwave for 2 1/2 minutes then let stand for 3 more minutes.
  2. In a large bowl combine the spaghetti squash, chicken, broccoli and cashew alfredo sauce. Mix until everything is thoroughly coated in the sauce. Transfer the mixture back to the spaghetti squash boats or into a casserole dish.
  3. Mix together the breadcrumbs with about a tablespoon of olive oil and sprinkle on top.
  4. Bake in a preheated oven at 400° for about 25-30 minutes until browned on the top and bubbling.

Notes

  • CASHEWS : Soak the cashews overnight at room temperature OR gently simmer the cashews in water for 10 minutes to soften before blending.
  • BREAD CRUMBS: Tear up 3 slices of bread and put in a food processor, blender or magic bullet. Blend until they turn into fine breadcrumbs. You can also use store-bought.