When was the last time you had chicken alfredo? I don't think I've had that decadent dish since my high school days! It always felt like a tough recipe to makeover into something healthy and believe me, I tried, but cauliflower-alfredo sauce just didn't seem to do the trick. But I'm very excited to say that my alfredo days officially are back, because I found a dairy-free sauce that is made with the healthiest, most simple ingredients, and I'm going to pour it on everything! Starting with this spaghetti squash, which is stuffed with onions, garlic, chicken breast, kale, and the alfredo of course! Say hello to your new favorite weeknight dinner!
This recipe is super hearty and delicious and tastes way more decadent than it is... the best type of recipe if you ask me! Considering most of my recipes are usually done within 30 minutes, this one can feel a little more time-consuming, since roasting the squash can take about 45 minutes (the whole recipe is about an hour). But there are definitely some ways to save some time on it! A few tips:
1 spaghetti squash, halved lengthwise & seeds removed
1 bunch Tuscan kale, stems removed & leaves chopped
2 tbsp extra virgin olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 organic chicken breasts, cut into bite-sized pieces
1/2 cup @primalkitchenfoods No Dairy Alfredo Sauce
Sprinkle of your favorite organic cheese, I used mozzarella
Salt & pepper to taste
2 tbsp fresh parsley, chopped
Makes 2 spaghetti squash "boats". These are super filling and will likely allow for leftovers!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.