Creamy Garlic Spaghetti Squash with Sautéed Oyster Mushrooms and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic Spaghetti Squash with Sautéed Oyster Mushrooms and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Spaghetti Squash with Sautéed Oyster Mushrooms and Grilled Chicken

Enjoy a satisfying bowl of tender spaghetti squash tossed in a velvety garlic cashew cream and mixed with earthy sautéed oyster mushrooms, topped with lean grilled chicken breast. This dish delivers a delightful balance of creaminess and savory notes, perfect for a nourishing meal any time of day.

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NUTRITION

418kcal
Protein
42.2g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded Spaghetti Squash (~155g)

1 cup sliced Oyster Mushrooms (~87g)

2 cloves Garlic

1/4 cup Raw Cashews (~20g)

1 tsp Olive Oil

4 oz Grilled Chicken Breast (~113g)

2 tbsp Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, and roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    While the squash roasts, heat olive oil in a skillet over medium heat. Sauté the sliced oyster mushrooms with a pinch of salt for about 5-7 minutes until they soften and develop a light golden color. Add minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

  • 3

    For the creamy garlic sauce, combine raw cashews, water, the remaining garlic, a pinch of salt and pepper in a blender. Blend until smooth and creamy. Adjust thickness with a bit more water if necessary.

  • 4

    Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl. Toss the squash with the cashew cream sauce until well coated.

  • 5

    Plate the creamy spaghetti squash, then top with the sautéed oyster mushrooms. Arrange the sliced grilled chicken breast on top.

  • 6

    Season with extra salt and pepper if desired, and serve warm.

Creamy Garlic Spaghetti Squash with Sautéed Oyster Mushrooms and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic Spaghetti Squash with Sautéed Oyster Mushrooms and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Spaghetti Squash with Sautéed Oyster Mushrooms and Grilled Chicken

Enjoy a satisfying bowl of tender spaghetti squash tossed in a velvety garlic cashew cream and mixed with earthy sautéed oyster mushrooms, topped with lean grilled chicken breast. This dish delivers a delightful balance of creaminess and savory notes, perfect for a nourishing meal any time of day.

NUTRITION

418kcal
Protein
42.2g
Fat
18g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded Spaghetti Squash (~155g)

1 cup sliced Oyster Mushrooms (~87g)

2 cloves Garlic

1/4 cup Raw Cashews (~20g)

1 tsp Olive Oil

4 oz Grilled Chicken Breast (~113g)

2 tbsp Water

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, and roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    While the squash roasts, heat olive oil in a skillet over medium heat. Sauté the sliced oyster mushrooms with a pinch of salt for about 5-7 minutes until they soften and develop a light golden color. Add minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

  • 3

    For the creamy garlic sauce, combine raw cashews, water, the remaining garlic, a pinch of salt and pepper in a blender. Blend until smooth and creamy. Adjust thickness with a bit more water if necessary.

  • 4

    Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl. Toss the squash with the cashew cream sauce until well coated.

  • 5

    Plate the creamy spaghetti squash, then top with the sautéed oyster mushrooms. Arrange the sliced grilled chicken breast on top.

  • 6

    Season with extra salt and pepper if desired, and serve warm.