Kaufmann Fettuccini Alfredo

Category: Main Course



3 to 4 Servings


1 medium size spaghetti squash
1 lb. chicken breast
1 to 2 cups chopped broccoli
½ white onion (minced)
2 Tbsp avocado oil or ghee
Salt and pepper to taste 

Cashew Cream Sauce:

¾ cup raw cashews (soaked in water 2 hours)
½ cup coconut milk (full fat or light)
½ cup chicken broth


Preheat the oven to 375ºF.

Slice spaghetti squash in half lengthwise, and scoop out the seeds.  Place the open sides down on a baking sheet.  Bake for 40 to 45 minutes, or until tender enough to scrape out with a fork.  Once done, use a fork to scrape out the squash in strands into a bowl.

While the squash bakes, cook the chicken.  Season with salt and pepper then grill, bake or sauté in a skillet until cooked through.  Allow to rest for 5 minutes then cut or shred into bite-sized pieces.

Blend the soaked cashews, coconut milk, and chicken broth in a blender until smooth.  Set aside.

In a large skillet or pot over medium heat, sauté the broccoli, garlic, and onion in avocado oil or ghee until slightly softened (2 to 3 minutes).  Add the sauce, and stir to combine.  Continue to cook until the sauce is heated through (about 5 minutes).

Stir in the spaghetti squash and chicken.  Season with salt and pepper and cook until heated through.