Spaghetti Squash Alfredo with Chicken and Caramelized Onions

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless

• Produce

  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 Onion, large
  • 1/2 tsp Onion powder
  • 1 Parsley, fresh
  • 1 Spaghetti squash, roasted

• Refrigerated

  • 2 tbsp Pacific foods original almond milk

• Condiments

  • 1/2 cup Mayo, homemade or store-bought

• Baking & Spices

  • 1 Pinch Black pepper
  • 1 Pinch Red pepper flakes
  • 1 Pinch Salt

• Dairy

  • 2 tbsp Butter, grass fed
  • 1/2 cup Parmesan cheese, fresh

Found on lexiscleankitchen.com

Ingredients

• 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

Directions

• 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.