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I’m kind of on a roll featuring recipes with ingredients I never really liked. Shrimp, zucchini… now cauliflower. I mean, who knew you could do things with it that wouldn’t leave it tasting bland, mushy, and/or bitter? It is the perfect base for all kinds of creamy dishes… and this “alfredo” sauce is so very similar in taste to the canned stuff my mom used to serve.

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Zucchini Chicken Alfredo

Prep Time10

Cook Time1

Total Time1 10

Servings people

Ingredients

1 large spaghetti squash halved and seeded
1 tablespoon coconut oil
1 pound chicken sliced thin
1 head cauliflower chopped
1 cup chicken broth
4 cloves garlic minced
1/4 cup coconut milk full-fat
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
4 strips baked bacon crumbled
1/4 cup parsley chopped

Equipment

cookware

Instructions

Preheat the oven to 400 degrees F. Place the squash cut-side down on a foil-lined baking sheet and bake for 1 hour or until the flesh can easily be shredded with a fork.
Meanwhile, heat the oil in a large pot over medium heat and cook the chicken through, stirring occasionally, about 10 minutes.
Combine the cauliflower and broth in the pot over medium-high heat and bring to a boil.Cover and cook until the cauliflower is tender, about 10 minutes.
Combine all ingredients except the squash and chicken in a blender and process until smooth.
Layer the squash and chicken on plates, cover with sauce, and garnish with bacon and parsley to serve.

Nutrition

4 Comments

Do you have to cook spaghetti squash?

Christina says:

at

Yes. It’s a hard winter squash, like pumpkin. It can be baked whole at 400F for about an hour, then cut in half, seeded, and shredded into “spaghetti” with a fork.

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