Healthy Chicken Alfredo

Ingredients:

-1 Medium Spaghetti Squash
- 1 lb chicken breast
- 3/4 c cashews
- 1/2 cup coconut milk (canned)
- 1/2 cup chicken broth
- 2 TBSP avocado oil or ghee
- 4 tsp chopped garlic
- 1/2 white onion, minced
- 3 cups broccoli florets broken into pieces
-salt and pepper to taste
- 6 slices bacon chopped (optional, but is bacon ever REALLY optional?!?)

Directions:

- Preheat the oven to 375 degrees. Slice spaghetti squash in half lengthwise, and scoop out the seeds. Place the open sides down on a foil lined baking sheet. Bake for 40-45 minutes, or until tender enough to scrape out with a fork. (Or if you have an instant pot, placed scooped halves on rack inside pot with one cup of water. Seal and cook on manual for 7 minutes. Instant release.)

- While squash bakes, grill the chicken breasts seasoned with salt and pepper. Slice into bite sized pieces when cooked through.

- Blend the cashews, coconut milk, and broth in a blender until smooth.

- Shred squash with fork and transfer to a bowl

-In a large skillet over medium heat, saute the broccoli, garlic, and onion in oil or ghee util slightly softened (2-3 minutes). Add the sauce. Stir to combine.

- Stir in the spaghetti squash, and season with salt and pepper. Add the chicken to dish and stir. Continue to cook until the sauce simmers and the chicken is warmed. Serve hot!

Recipe via my friend Holly