Creamy Chicken Spaghetti Squash with Bacon and Asparagus
INGREDIENTS
INSTRUCTIONS
Directions:
- 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:
- Preheat oven to 400℉
- 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).
- Place spaghetti squash pieces cut-side down on baking sheet.
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