Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Servings 4 servings
Recipe Ingredients:
  • 1 spaghetti squash roasted
  • 1 large onion sliced
  • 2 tbsp. grass-fed butter
  • 2 garlic cloves minced
  • 1 pound boneless chicken breasts cubes
  • 1/2 cup mayo (homemade or store-bought)
  • 2 tbsp. Pacific Foods Organic Almond Original Plant-Based Beverage
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • pinch salt more to taste
  • pinch black pepper more to taste
  • 1/2 cup fresh parmesan cheese
  • chopped fresh parsley, for garnish
  • 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, Organic Almond Non-Dairy Beverage Original, 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.