Step 1

Preheat oven to 400°F.

Step 2

Pour hot water over cashews in a cup or bowl to let the cashews soften for 10 minutes, then strain.

Step 3

Once spaghetti squash has been halved with seeds and stringy pulp removed, lay flat on a baking sheet with parchment paper, flesh side up. Drizzle with 1 tablespoon extra virgin olive oil and season with sea salt and ground pepper. Bake for 35-45 minutes, until the flesh is tender and easily pierced with a fork.

Step 4

Meanwhile, heat a medium-sized skillet on medium to high heat. Tenderize chicken breasts to ½-inch-thick, and season with salt and pepper.

Step 5

Add 1 tablespoon oil to the skillet and cook for about 4-5 minutes on either side, until golden and cooked through. Transfer to cutting board and slice into strips.

Step 6

Use the same pan to make the alfredo sauce. Sauté onion in the skillet for 4-5 minutes on medium heat, until softened.

Step 7

In a high-speed blender, add the remaining alfredo ingredients, and blend on high until smooth.

Step 8

Once squash is finished, use a fork to shred the “noodles”, then transfer to a large bowl with the chicken and sauce. Mix and top with fresh parsley, grated parm and cracked pepper. Enjoy!