The spaghetti squash in this recipe is not intended as a replacement for pasta, so enjoy this mouthwatering dish with this in mind.
Author: Thyme and Tarragon
Recipe type: Main
Ingredients
1 spaghetti squash - roasted
1 pound thinly sliced chicken breasts
1 and ½ cup halved grape tomatoes
15 ounce can full fat coconut milk
½ cup Romano cheese
4 tablespoons butter - cow or goat - devided
2 tablespoons olive oil
1 tablespoon minced garlic
paprika, ground thyme, and cayenne pepper
salt and pepper
1 teaspoon oregano
Instructions
Cut the spaghetti squash lengthwise and scoop out the seeds. Place cut side down on parchment paper lined baking sheet and bake at 400 degrees for 30-40 minutes.
Heat the can of coconut milk with the olive oil and 1 tablespoon butter in a saucepan over medium/low heat. Bring to a simmer. Add garlic, oregano, and Romano cheese and simmer for about 8 minutes stirring often.
When spaghetti squash is done scrape out the squash with a spoon and place on large platter. Add the remaining 2 tablespoons butter, sliced into thin slices, on top of squash. Season with salt and pepper.
Add sliced tomatoes and chicken. Then pour the Alfredo sauce evenly over the spaghetti squash.
Top with shredded Romano cheese and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/chicken-spaghetti-squash-alfredo/