Spaghetti Squash

GLUTEN + DAIRY FREE

Ingredients |

• 1 medium spaghetti squash

• 1 jar Simple Truth Vegan Alfredo Sauce

• 4 chicken thighs (boneless & skinless), shredded

• 1/2 teaspoon dried parsley

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

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Instructions |

• Preheat the oven to 375 degrees.

• Very carefully cut your spaghetti squash length-wise & remove the seeds and gooey inside.

• Drizzle a little bit of olive oil and rub in on the inside of the two halves.

• Sprinkle the salt, pepper, onion powder and garlic powder over the insides of both halves of spaghetti squash.

• Place the spaghetti squash on a cookie tray, insides facing up, in the oven and bake for about 35-45 minutes or until its cooked through.

• While the spaghetti squash is cooking, place the chicken thighs in your Insta Pot with salt and pepper & the necessary amount of water. Cook on the poultry setting for 15 minutes. (Note: The total cook time will be about 25 minutes which includes the time for the Insta Pot to heat up).

• Once the chicken is cooked, remove it and shred it. Set aside.

• Once the spaghetti squash is done, remove it and take a fork to shred the insides.

• Place the shredded spaghetti squash and chicken a rectangular baking dish. Add in the jar of alfredo sauce and mix it all together.

• Sprinkle the casserole with salt, pepper and dried parsley then bake for another 15 minutes or until warmed through.

• Serve & enjoy!