Almond Alfredo with Eggplant, Peppers, and Chicken


  • Cut the spaghetti squash in half and place in a baking dish cut side down with a small amount of water lining the dish.
  • Bake in a 375° F (190°C) oven for about 45 minutes or until a fork can easily pierce the skin of the squash.
  • Remove the squash from the oven and using a fork gently pull out the pasta-like strands of squash.

The Almond Alfredo Sauce

  • Using a food processor, process the raw almonds with 235ml of the water until a thick paste is formed. Add the garlic cloves and remaining water and blend until smooth.
  • Pour this into a saucepan, add parmesan cheese, salt and pepper to taste.
  • Cook over medium heat, stirring about every 30 seconds until the sauce begins to thicken.
  • Set aside and keep warm.

The Eggplant, Peppers, and Chicken

  • Dice the eggplant, peppers, and chicken.
  • Using a large skillet or wok, sauté the eggplant and peppers in 1 tsp of coconut oil or olive oil. Sauté until the eggplant becomes almost tender and almost translucent.
  • Add the diced chicken and continue to cook until chicken is cooked through.
  • Add the spaghetti squash pasta to the chicken and veggies and stir in gently.
  • Pour the almond Alfredo sauce in and stir until sauce is mixed throughout.
  • Serve the Almond Alfredo Pasta with Eggplant, Peppers, and Chicken in a pasta bowl garnished with a little more parmesan cheese if desired.

Serves 2 | Ingredients

  • 70g cup raw almonds
  • 2 cloves garlic
  • 470ml water
  • 25g finely grated parmesan cheese
  • 1 medium spaghetti squash
  • 1 medium eggplant
  • 4 mini sweet peppers
  • 227g of skinless chicken breast
  • Salt and pepper to taste
  • 1tsp olive oil (or coconut oil)