Creamy Chicken Spaghetti Squash with Asparagus

Date night or weeknight, this Creamy Chicken Spaghetti Squash with Bacon and Asparagus is sure to be a hit! Whole30-friendly and packed with veggies, this will soon become a comfort food favorite.

Creamy Chicken Spaghetti Squash with Asparagus

INGREDIENTS
  1. 1 medium spaghetti squash
  2. 6 strips Applegate No Sugar Bacon, chopped
  3. 2 8-ounce packages Applegate Grilled Chicken Breast Strips
  4. 2 cloves garlic, minced
  5. 8 ounces asparagus, woody ends trimmed, cut into ½-inch pieces
  6. ¼ cup chopped sun dried tomatoes, soaked in warm water and drained
  7. ¾ cup raw cashews
  8. 2 ½ cups boiling water
  9. 1 Tbsp + 1 tsp. nutritional yeast
  10. 1 Tbsp. lemon juice
  11. ½ tsp. salt + more to taste
  12. ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
  13. ¼ cup fresh chopped fresh parsley
  14. Salt and Pepper to taste

INSTRUCTIONS
Directions:
To make spaghetti squash in the oven:
  • Preheat oven to 400℉
  • Trim both ends from spaghetti squash with a large knife. Cut squash in half then cut each of the halve in half again, this time lengthwise (i.e. cut into quarters).
  • Place spaghetti squash pieces cut-side down on baking sheet.
  • Bake 25-35 minutes or until tender when pierced with a fork.
  • Use a fork to carefully remove strands of squash to a bowl. Cover bowl with a plate to keep warm.