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.