Creamy Sun-Dried Tomato Chicken 'Pasta'
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
  • 1 tablespoon avocado oil
  • 1 spaghetti squash
  • 1 pinch sea salt
  • 1 package bacon, sliced into thin pieces
  • 1 onion, finely diced
  • 1 tablespoon garlic, minced
  • 1 (10-ounce container) organic baby spinach
  • ½ cup sun-dried tomatoes (packed in olive oil), sliced into thin strips
  • 3 cups cashew cream
  • ½ cup chicken broth (bone broth is best)
  • ¾ cup frozen peas (optional)
  • Grilled chicken breasts or thighs (optional)
To Prepare Spaghetti Squash:
  1. ) To prepare the spaghetti squash, preheat oven to 375. Cut squash in half length wise and scoop out seeds.
  2. ) Place both halves on a baking sheet (with inside of squash facing up) drizzle inside with avocado oil and sprinkle with sea salt.
  3. ) Bake at 375 for 30 minutes
  4. ) Remove from oven and use a fork to scrape squash to make noodles. Set aside.
Cream Sauce:
  1. ) Meanwhile, In a large pan, saute bacon on medium heat until cooked through. Add onions, and saute until translucent (about another 1-2 minutes).
  2. ) Add garlic and stir continually until fragrant (about 1 minute).
  3. ) Add in spinach, then sun-dried tomatoes on top. Stir gently to combine ingredients until spinach softens and wilts down.
  4. ) Turn heat to medium low. Pour in cashew cream and bone broth, whisk to combine. Depending on how thick your cashew cream is, you may want to add more broth to reach your desired creamy-consistency.
  5. ) Add in frozen peas and spaghetti squash; stir until heated and cooked through.
  6. ) Top with grilled chicken if desired and serve.
Recipe by Jenna Waters Nutrition at