Yes, of course.. this creamy spaghetti squash "noodle" recipe is dairy-free and gluten-free!!! It is a must try and so delicious. Spaghetti squash is the best pasta alternative out there (in my opinion) and the creamy garlic sauce pairs amazing with it.
Ingredients:
1 medium spaghetti squash
4 cups broccoli florets
2 chicken breasts, cooked and cut
2 cups mushrooms - diced
2 garlic cloves, minced
16 oz coconut milk
1/4 cup arrowroot flour
Salt and pepper
Instructions:Preheat oven to 425 degrees fahrenheit. Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes. While the squash is cooking, cook chicken in medium pan. Once cooked, remove from heat and set aside. Remove squash from oven after 30 minutes and set aside to cool.
Keep the oven on at 425 degrees. While the squash is cooling, prepare the sauce. Heat the same pan you cooked the chicken in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in the arrowroot flour and garlic and stir around to mix well with the mushrooms, about 1-2 minutes. Next, add in coconut milk, stirring constantly for 2 minutes (make sure there are no flour clumps). The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat down to low and simmer. With a fork, scrape out the spaghetti squash into a medium casserole dish. Add the cooked chicken, broccoli, and creamy garlic sauce. Mix everything together well and place back in the oven to bake for 15 more minutes. Remove, serve, enjoy!
pc: real simple good