Truthfully, I was never an Alfredo fan, but obviously, this is not your traditional Alfredo sauce. It’s actually a béchamel sauce (gluten/grain-free of course), but takes on the look of Alfredo and is also creamy like Alfredo. It isn’t too rich, but is chuck full of flavor, especially with the touch of nutmeg. It’s straight up wonderful and comes together quite quickly. Jesse and I loved this dish so much that we both went back for seconds. We couldn’t stop raving about how delicious it tasted either! It’s definitely a keeper and I will be making it again soon.
- 1 spaghetti squash
- 2 tsp grass-fed ghee or butter
- 1 lb boneless skinless chicken breasts and/or thighs, cut into 1-inch pieces
- 1 medium head of broccoli, chopped
- 2 cloves of garlic, minced
- Sea salt and pepper to taste
- 2 Tbsp grass-fed butter
- 1 Tbsp coconut flour
- 1 cup unsweetened almond milk, preferably homemade
- Pinch of nutmeg
- Preheat oven to 375 degrees F.
- Cut spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place skin side up in baking pan and fill pan about 1/4-inch high with water. Place pan in oven and bake for 30 minutes.
- Now, whip up the sauce. Melt the grass-fed butter in a small saucepan over medium heat and then whisk in the coconut flour to make a roux. Whisk constantly for a couple minutes and then slowly add the almond milk. Continue to whisk the mixture for five minutes or until it has thickened. Add the nutmeg and season to taste with sea salt and pepper. Set aside.
- Heat ghee in a large pan over medium heat. Add the garlic and sauté briefly. Then, add the chicken pieces and season with sea salt and pepper. Let cook for a few minutes, stirring occasionally. Next, add the broccoli pieces and sauté with the chicken. Turn the heat down to medium-low and continue to stir occasionally, until the chicken is done and the broccoli is tender. Once done, keep warm over low heat.
- Once spaghetti squash is done and cool enough to handle, scrape out the shreds (noodles) with a fork. Add the noodles to the pan with the chicken and broccoli, and then pour the sauce over top. Mix together until well incorporated, over low heat. Add more sea salt and pepper if necessary.
*Note: you may not need to use the entire spaghetti squash. I used half — maybe a little more — of the squash because otherwise it it was too much.