Spaghetti squash alfredooo 🌱🍝🥰 Not to be dramatic, but this might be the best thing I’ve made all year. It’s the kind of comfort food that calls for cuddles on the couch (my move last night), satisfies carby noodle cravings, aaand packs several servings of veggies. That’s what we call a win-win-win din 👏🏻.
I’m about to head out for wine + girl time and then have a fun little hotel staycation planned in the east bay this weekend. HAPPY FRIDAY! ❤️
SPAGHETTI SQUASH ALFREDO
1 spaghetti squash, roasted
1/2 cup @kitehillfoods
plain cream cheese (can sub any plain cream cheese)
1/4 cup parmesan cheese
1/2 cup unsweetened almond milk, warmed in the microwave 1 minute
1/2 teaspoon garlic powder
1/4 teaspoon white pepper (or regular pepper)
salt, to taste
Chopped parsley (garnish)
2 (4-6 oz) chicken breasts
Seasonings if choice (I used garlic powder, dried basil, and dried oregano)
1-2 teaspoons avocado oil or garlic ghee
1). Remove “noodle” strands from spaghetti squash; place half in a large bowl and save the rest for later 2) In a blender combine all remaining ingredients, except parsley. Blend until smooth. Toss with hot spaghetti squash and garnish with parsley. Serve with pan-seared chicken breast (optional).
Credit by @sara
.haven . Follow this page for the recipe.
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