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Creamy Chicken Spaghetti Squash with Asparagus

  • Author: Jessica Beacom
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour (includes 30 mins inactive cook time)
  • Yield: Serves 4-5
  • Cuisine: Whole30, Dairy-free, Paleo

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. Bake 25-35 minutes or until tender when pierced with a fork.
  5. Use a fork to carefully remove strands of squash to a bowl. Cover bowl with a plate to keep warm.

To make spaghetti squash in the Instant Pot:

  1. 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).
  2. Place rack in bottom of Instant Pot. Add 1 cup water to bottom of inner pot.
  3. Arrange squash pieces on rack so that they do not interfere with lid.
  4. Lock lid into place and select ‘Manual’ or another high-pressure setting. Cook for 12-14 minutes (depending on size of squash and altitude).
  5. When cook time is up, flip vent valve to ‘venting’ position to ‘quick release’ the pressure. Check squash for doneness by piercing with a fork (should be tender). Carefully remove lid and use a fork to carefully remove strands of squash to a bowl. Cover bowl with a plate to keep warm.

To make the sauce and pull it all together:

  1. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and trim the asparagus.
  2. Drain cashews and place in the canister of a high-power blender.
  3. Add nutritional yeast, half of the minced garlic, lemon juice, ½ tsp. salt and almond milk.
  4. Blend on high for 2 minutes. Taste and adjust salt as needed. Set sauce aside.
  5. Place a large skillet over medium-high heat. Add chopped bacon and cook, stirring occasionally, until crisp. Remove bacon to a paper towel-lined plate reserving about 1 Tbsp. of the fat in the pan.
  6. Return the pan to medium-high heat then add asparagus pieces. Cook, stirring occasionally, until crisp-tender (about 4-5 minutes).
  7. Add remaining minced garlic and continue to cook another 30 seconds or until fragrant then add spaghetti squash strands and garlic cream sauce to the pan. Stir to combine then gently fold chicken, sun dried tomatoes, bacon and parsley into the squash mixture. Reduce heat to medium and allow to heat through, stirring occasionally.
  8. Remove from heat and season with additional salt and pepper to taste.

Notes

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Nutrition

  • Serving Size: 1/5th recipe
  • Calories: 279
  • Sugar: 4g
  • Sodium: 706mg
  • Fat: 12g
  • Carbohydrates: 11g
  • Fiber: 4g
  • Protein: 34g