Spaghetti Squash with Non-Dairy Alfredo Sauce

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Soak the cashews: Place the cashews in a bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
3. Prepare Squash: Wash the spaghetti squash thoroughly under running water. Using a sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds and stringy pulp using a spoon. Brush the inside of each squash half with olive oil and season with salt and pepper.
4. Prepare the pans: Line two rimmed baking sheets with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs (or breast) on the other sheet and sprinkle with salt and pepper.
5. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Cover with foil or a plate. Continue to roast the squash for about 40-50 minutes, or until the squash is tender and the flesh can be easily scraped into strands with a fork.
6. Prepare Cashews: Drain and rinse the soaked cashews thoroughly.
7. Blend Sauce: In a blender, combine the soaked cashews, nutritional yeast, minced garlic, lemon juice, salt, pepper, and ¼ cup of water. Blend on high speed until the mixture is smooth and creamy. If the sauce is too thick, you can add a bit more water to achieve your desired consistency.
8. Warm the Sauce: Transfer the blended cashew sauce to a saucepan. Warm it over medium-low heat, stirring frequently, until heated through. Be careful not to boil the sauce.
9. Adjust Seasoning: Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or lemon juice according to your preference.
10. Slice chicken and toss with Alfredo sauce. Cook over medium heat for 5-6 minutes or until heated through.
11. Scrape Squash into “Spaghetti”: Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh of the squash into long strands.
12. Combine Squash and Sauce: Transfer the spaghetti squash strands into the Alfredo sauce pan. Gently toss the squash with the sauce until well combined and heated through.
13. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

Serve: Divide the spaghetti squash Alfredo among serving plates. Garnish with chopped fresh parsley or basil if desired. Serve immediately and enjoy your delicious and creamy spaghetti squash Alfredo!