I dared myself to make a dairy-free, grain-free chicken spaghetti recipe, and I totally nailed it!
This dish is creamy, flavorful, and comforting just like the chicken spaghetti I used to make that was filled with mounds of cheese and edible food-like substances.
Time out. In case you don’t make old-fashioned chicken spaghetti, I’m talking about cream of “fill-in-the-blank” soup. Those ingredients are not real food!!! The words “modified,” and “dehydrated mechanically separated” make me pause. Disodium guanylate and disodium inosinate come with a host of unfavorable side effects, including migraine headaches. Then factor in genetically modified soy, chicken, and dairy…no thanks.
So back to my creation. Instead of spaghetti, I use spaghetti squash. Instead of a canned, cream soup I use… CASHEW SAUCE. It is delicious. So delicious, my 2 year old dipped his Veggie Straws in it. Trust me. That is a very good sign for him.
