Butternut Squash Noodles with Creamy Tomato and Chicken Sauce

4 Servings 30 minutes


  • 1 medium butternut squash, peeled, Blade C, noodles trimmed
  • Salt and pepper
  • 1 24 oz. jar tomato basil sauce
  • ¼ cup chicken broth, low-sodium
  • 2½-3 cups finely shredded cooked chicken
  • ½ cup raw cashews, soaked for at least 2 hours, can be subbed with coconut milk or even Greek yogurt
  • Chopped parsley, to garnish


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and season with salt and pepper. Bake for 10-15 minutes or until noodles are at your desired consistency.
  • Meanwhile, prepare the sauce. Place a medium pot or wide skillet over medium-high heat and add the marinara sauce. Bring to a simmer.
  • While sauce heat up, place the cashews and chicken broth in a high-speed blender and pulse until creamy. Add ¼ cup heaping cup of the cashew cream to the marinara sauce and stir well to combine. Reserve anything extra for future recipes.
  • Add the chicken to the sauce and stir well to combine, cooking for 5 minutes or until chicken heats up. Taste the sauce and if it needs more salt or pepper, add as needed.
  • Serve the butternut squash noodles topped with the creamy tomato chicken sauce. Garnish with parsley.