Creamy Chicken Spaghetti Squash with Asparagus
View original ↗
The Real Food Dietitians · by Jessica Beacom★ 5.0

Creamy Chicken Spaghetti Squash with Asparagus

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 64%
CARBS 33G27% OF CAL
7G FIBER14G OTHER12G TOTAL SUGAR
FAT 28G51% OF CAL
8G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spaghetti squash with creamy cashew sauce, chicken, asparagus, sun-dried tomatoes, and bacon. A lighter, dairy-free take on a creamy pasta dish using plant-based cream.

mainpastachickenporkdairy free
View the full recipe on The Real Food Dietitians →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 medium spaghetti squash (about 2 ½ pounds)
  • 6 strips uncooked bacon, chopped
  • 2 cups cubed cooked chicken breast (about 8 ounces)
  • 2 cloves garlic, peeled and minced
  • 8 ounces raw 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 tablespoon + 1 teaspoon nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon 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
PREP
15M
SODIUM
935MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.