Ingredients

Directions

• 1 medium spaghetti squash
• 1 lb chicken breast
• 3/4 cup raw cashews
• 1/2 cup coconut milk (canned; I used "light")
• 1/2 cup chicken bone broth
• 2 Tbsp avocado oil or ghee
• 4 tsp chopped garlic
• 1/2 white onion, minced
• 3 cups broccoli florets, broken into pieces
• salt & pepper (I used about 1 tsp each)

* Recipe makes 4-6 Servings

Quick Tip:  If you'd like to make the sauce alone, start at step 3 by blending your cashews with the broth & coconut milk.  Then sauté the minced garlic & onion in a saucepan until translucent, add the sauce base, and season with plenty of salt & pepper!  Pour it over chicken, shrimp, or whatever dish you like!  And if you like things extra saucy... double that sauce!

• Preheat the oven to 375ºF.  Slice your 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.
• While the squash bakes, grill the chicken breast with a little salt & pepper to season.  You can use a skillet or grill pan; just make sure it is lightly browned & cooked through.  Allow it to rest, then slice into bite-sized pieces.  Now you can start your sauce....
• Blend the cashews, coconut milk, and broth in a blender or food processor until smooth.  Set aside or refrigerate if you make it ahead of time.
• Once the the squash is done baking, use a fork to scrape out your "pasta" and transfer it into a bowl.
• In a large skillet or pot over medium heat, sauté the broccoli, garlic, & onion in avocado oil or ghee until slightly softened (2-3 minutes).  Add the sauce, and stir to combine.
• Stir in the spaghetti squash, and season with salt & pepper.  Continue to cook until the sauce begins to thin (about 5 minutes).
• Add the chicken to dish and stir.  Continue to cook until the sauce simmers and the chicken is warmed.  Serve hot!