A rich and creamy chicken alfredo made with a dairy-free cashew alfredo sauce and tender spaghetti squash "noodles." Shockingly good.
To make spaghetti squash:
Halve your spaghetti squash and scoop out seeds with a spoon. Discard seeds. Place spaghetti squash halves on a baking sheet or in a roasting pan. Add a little water if you like, about 1/2 cup, to help steam the squash. Roast at 400º F for 30-45 minutes or until easily pierced with a fork. Remove from oven and let cool slightly, then use a fork to gently scrape the flesh out of the skins, separating the flesh into strands or "spaghetti."
For more information on preparing spaghetti squash, read this article.