Paleo | Whole30 | Gluten-Free | Dairy-Free
One of the scariest things I’ve ever done is slice a spaghetti squash. Okay, that’s an exaggeration, but do be cautious and use a sharp knife when you’re working with one. And wear gloves. An eye guard may be handy, too. Just kidding, you got this! But proceed with caution. The results—crisp, fresh, noodly squash with creamy chicken—are well worth the trouble.
Serves 4
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Season the chicken breasts generously with salt and pepper and set aside.
Lightly coat the cut sides of the squash with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the squash skin-side down on the prepared baking sheet and set aside.
In a small bowl, lightly toss the garlic with 1 teaspoon of the olive oil. Place the garlic on the baking sheet with the spaghetti squash. Roast for 20 minutes, then remove the roasted garlic and set it aside. Roast the squash for 10 to 20 minutes more, until the edges start to brown.
In a blender, combine the roasted garlic, remaining 2 tablespoons oil, the cashews, almond milk, and 1 tablespoon water. Blend until creamy. Taste and season with salt.
Heat a grill to medium or heat a grill pan over medium heat.
Place the chicken breasts skin-side down on the grill or in the grill pan and cook until the internal temperature reaches 165°F, 5 to 6 minutes on each side.
Scrape the flesh of the spaghetti squash into a large serving bowl and toss with the cashew cream and basil.
Slice the chicken breasts and serve over the spaghetti squash garnished with basil.
Tip I always get my boneless, skin-on chicken breasts from the meat counter at my local grocery store, where they are happy to remove the bones for me (or you can remove them yourself at home). While I prefer to leave the skin on, this recipe will be just as delicious if you use boneless, skinless chicken breasts.