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Spaghetti Squash Alfredo with Chicken and Caramelized Onions

5 from 1 reviews

Ingredients

Scale
  • 1 Spaghetti squash, roasted
  • 1 large onion, sliced
  • 2 tablespoons grass-fed butter
  • 2 garlic cloves, minced
  • 1 pound boneless chicken breasts, cubed
  • 1/2 cup mayo, homemade or store-bought
  • 2 tablespoons Pacific Foods Original Almond Milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch salt, more to taste
  • Pinch black pepper, more to taste
  • Pinch red pepper flakes, more to taste
  • 1/2 cup fresh parmesan cheese
  • Chopped fresh parsley, for garnish

Instructions

  • Preheat oven to 400°F.
  • Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
  • Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
  • In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
  • Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
  • Add in mayo, almond milk, and spices. Mix to combine.
  • Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
  • Garnish with fresh parsley and serve hot.

Nutrition

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