Crispy Chicken and Creamy Caesar Spaghetti Squash
Serves 410 mins prep45 mins cook
A quick and easy meal featuring crispy chicken served with a creamy, dairy-free Caesar dressing made from raw cashews. The spaghetti squash is roasted to perfection and paired with the deliciously addicting dressing, making it a hit for any occasion.
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What you need
Instructions
1: Preheat oven to 400°F. 2: Pierce holes in the spaghetti squash on all sides. Place it whole in the oven and roast for 45-55 minutes, flipping halfway. 3: The squash should be slightly soft when pressed and easily pierced with a fork. Remove and allow to cool slightly. 4: Slice vertically down the side and pull the squash open like a boat. Scoop out the seeds and remove the skin. 5: Pat the chicken thighs dry, season with salt and pepper, then pat dry again. 6: Heat olive oil in a pan over medium heat and place chicken skin side down. Sear for 4-5 minutes then flip and cook for another 2 minutes. 7: Transfer chicken to a rack over a baking sheet and bake for 30-35 minutes until cooked through. 8: For the dressing, add all ingredients to a high-speed blender and blend until smooth.View original recipe