Creamy Chicken & Broccoli with Spaghetti Squash

Preheat oven to 400°F.

Cut the spaghetti squash in half lengthwise, and scoop out the seeds. Place the halves cut-side down on a foil-lined baking sheet, then place them in the oven for 20 minutes. Check squash doneness - if the squash is still hard, cook for another 10 minutes.

While the squash is cooking, cut the chicken breasts into strips.

In a bowl, toss the chicken strips with 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.

In another bowl, toss the broccoli florets with the remaining 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.

When the squash has 15 minutes left to cook, place the seasoned chicken and broccoli on a separate parchment-lined baking sheet. Mix them together and spread evenly. Place the sheet pan in the oven on the rack underneath the spaghetti squash.

To make the alfredo sauce, combine the cashews, minced garlic, chicken broth, coconut milk, nutritional yeast, lemon juice, and remaining 1/4 tsp black pepper in a high-powered blender. Blend on high for 1 minute.

If you prefer a warm sauce, transfer the blended sauce to a small saucepan and heat over low heat, whisking occasionally until the chicken and vegetables are done cooking.

Remove the sheets of spaghetti squash, chicken, and broccoli from the oven.

Use a fork to scoop out the spaghetti squash strands.

Serve the spaghetti squash topped with chicken, broccoli, and creamy alfredo sauce.