Comfort food, kid-approved, and gut-healing compliant

Ingredients (serves 4–6)

• 1 large spaghetti squash
• 2 tbsp olive oil or ghee
• 1 lb boneless chicken breasts or thighs, diced
• 3 cloves garlic, minced
• 1 ½ cups SCD yogurt (24-hour fermented) OR homemade cashew cream*
• ½ cup grated Parmesan or aged cheddar (optional, skip if dairy-free)
• ½ tsp nutmeg
• ½ tsp dried thyme
• 1 cup finely puréed cooked cauliflower (disappears into sauce — adds creaminess)
• 1 egg, whisked (helps bind the casserole)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

*Cashew cream alternative: Soak 1 cup raw cashews overnight, drain, blend with ½–1 cup water until smooth.

Instructions

1. Roast the Spaghetti Squash
   • Preheat oven to 400°F.
   • Cut squash in half, scoop out seeds, rub lightly with olive oil, place cut side down on a baking sheet.
   • Roast ~35–40 minutes until strands pull apart easily with a fork. Let cool slightly, then scrape into “spaghetti” strands.
2. Cook the Chicken
   • Heat 1 tbsp olive oil in a skillet.
   • Season chicken with salt and pepper, then sauté until cooked through. Remove from heat.
3. Make the Alfredo Sauce
   • In the same skillet, add garlic and cook gently until fragrant.
   • Stir in SCD yogurt (or cashew cream), cauliflower purée, nutmeg, and thyme.
   • Simmer gently, then stir in optional cheese. Adjust seasoning.
4. Assemble the Bake
   • In a large mixing bowl, combine spaghetti squash strands, chicken, Alfredo sauce, and whisked egg. Mix well.
   • Transfer to a greased 9×13 baking dish.
   • Bake uncovered at 375°F for 25–30 minutes, until bubbling and lightly golden.
5. Serve
   • Garnish with fresh parsley.
   • Serve with a side salad of cucumber + olive oil + lemon (all SCD-safe).