Creamy Chicken Spaghetti Squash with Bacon and 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:

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.

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