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
Creamy Chicken Spaghetti Squash with Bacon and Asparagus


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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