Cauliflower Alfredo Chicken and Spaghetti Squash

My lunch from this week was spaghetti squash, chicken and cauliflower Alfredo sauce. This Alfredo sauce is a tasty way to sneak in some vegetables, or if you are trying to cut down on dairy.

Chicken and Spaghetti Squash

With Cauliflower Alfredo Sauce

Recipe

Ingredients

• 1 spaghetti squash, cut into rings

• 2-3 chicken breasts

• 1 tbsp salt

• 1 tsp pepper

• 1 tbsp Italian seasoning

• 1 tsp red pepper flakes

• Sauce

  • -1 head of cauliflower, chopped into small pieces

  • half a lemon of juice

  • 1/3 cup coconut milk

  • 2 tbsp nutritional yeast

  • 2 cloves garlic

  • salt and pepper to taste

  • half a chopped jalapeño (can omit for less spice)

  • 1 tbsp olive oil
    

Steps

1. Slice the spaghetti squash into rings, and season with salt pepper, and Italian seasonings. Roast the squash at 400 degrees F for 30-40 minutes, flipping halfway

2. At the same time, season the chicken with salt, pepper, red pepper flakes and Italian seasoning. Roast the chicken at 400 degrees for 30-40 minutes (less for boneless)

3. To make the sauce, boil the cauliflower for 8-10 minutes, until tender. Then blend the cauliflower and other sauce ingredients in a food processor, until smooth.

4. Shred the spaghetti squash with a fork, and serve topped with chicken and Alfredo sauce.