Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 3 cups broccoli florets
• 1 spaghetti squash
• Extra virgin olive oil
• Cashew Cream Sauce:
• 1 ½ cups raw cashews, soaked at least 4 hours
• 1 cup water
• 2 tablespoons bacon fat (or truffle oil)
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon cayenne pepper
• 1 large garlic clove
• salt to taste

Instructions

1. Preheat oven to 350.
2. Cut squash in half lengthwise and roast flesh-side down until fork tender, about 40 minutes.
3. Scoop seeds and allow to cool enough to handle.
4. While squash cooks, prepare sauce.
5. Blend cashews and garlic in food processor, adding water slowly to create smooth sauce.
6. Add remaining ingredients and season with salt to taste.
7. Season chicken with salt and pepper.
8. Heat skillet on medium high and add a little fat (bacon, clarified butter, or coconut oil).
9. Sear on both sides, then add broccoli florets and cover.
10. Turn heat down and allow chicken and broccoli to cook through, about 6 more minutes.
11. Chop chicken into bite-sized pieces.
12. String spaghetti squash into a bowl and toss with a little salt, pepper and olive oil.
13. To assemble, lay a small bed of spaghetti squash on plate, top with sauce, chopped chicken and broccoli.
14. Alternately, can mix everything together in a big bowl and serve, but layering is prettier.