Spaghetti Squash Chicken Alfredo Noodles

Ingredients

• 1 small spaghetti squash (400 g)
• 1/2 cup (75 g) cherry tomatoes
• 1 tbsp (8 g) almonds, chopped
• 1 tbsp (5 g) chopped parsley
• 1 tsp (5 ml) olive oil
• 1 clove garlic, minced (3 g)
• 1/4 cup (60 ml) unsweetened coconut milk
• 1 tbsp (5 g) nutritional yeast
• 1/2 tsp Italian seasoning
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 5 oz (140 g) cooked chicken breast, sliced
• 1 tsp (5 ml) lemon juice

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Method

1. Preheat oven to 400°F (200°C). Halve the squash, scoop out the seeds, and roast cut-side down on an 11 × 17-inch (28 × 43 cm) lined sheet for 30–35 minutes, until tender. Add the tomatoes to the sheet for the last 10 minutes.
2. Toast the almonds in a dry pan for 2 minutes, until golden, then toss with the parsley.
3. Heat the oil in a skillet. Add the garlic, coconut milk, nutritional yeast, Italian seasoning, salt, and pepper and simmer for 2–3 minutes, until slightly thickened.
4. Scrape the squash into strands, add it to the sauce with the chicken, and toss until hot. Finish with the lemon juice.
5. Top with the roasted tomatoes and the almond crumb.