Creamy Chicken Spaghetti Squash with Asparagus

Creamy Chicken Spaghetti Squash with Asparagus

 

 

 

 

INGREDIENTS

·         1 medium spaghetti squash

·         6 strips Applegate No Sugar Bacon, chopped

·         2 8-ounce packages Applegate Grilled Chicken Breast Strips

·         2 cloves garlic, minced

·         8 ounces asparagus, woody ends trimmed, cut into ½-inch pieces

·         ¼ cup chopped sun dried tomatoes, soaked in warm water and drained

·         ¾ cup raw cashews

·         2 ½ cups boiling water

·         1 Tbsp + 1 tsp. nutritional yeast

·         1 Tbsp. lemon juice

·         ½ tsp. salt + more to taste

·         ¾ cup unsweetened almond milk (or other non-dairy milk of choice)

·         ¼ cup fresh chopped fresh parsley

·         Salt and Pepper to taste

INSTRUCTIONS

 Directions:

To make spaghetti squash in the oven:

1.   Preheat oven to 400℉

2.   Trim both ends from spaghetti squash with a large knife. Cut squash in half then cut each of the halve in half again, this time lengthwise (i.e. cut into quarters).

3.   Place spaghetti squash pieces cut-side down on baking sheet.

4.   ……………………………………….

5.   ………………………………………………………….

Full instructions: Click here