Chik'n and Broccoli Alfredo

🍝 Spaghetti squash

• 1 spaghetti squash
• Olive oil
• Garlic powder
• Onion powder
• Italian seasoning
• Salt and black pepper

1. Halve the squash lengthwise and scoop out the seeds. A heavy knife and a stable cutting board matter here — squash skin is slick.
2. Rub the cut faces with olive oil and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
3. Roast cut-side down at 400°F for 35–45 minutes depending on size, until a fork slides through the flesh easily.
4. Cool slightly, then scrape with a fork to release the spaghetti-like strands.

🍄 Lion's mane "chicken"

• 8–12 oz lion's mane mushrooms
• Olive oil or vegan butter
• Garlic powder
• Onion powder
• Smoked paprika
• Italian seasoning
• Salt and black pepper
• Fresh garlic

1. Tear the lion's mane into chunks by hand — tearing gives a shreddier, more chicken-like texture than slicing.
2. Pat the pieces dry and season them.
3. Sear over medium-high heat in oil or vegan butter until browned and crisp at the edges, giving them room in the pan so they brown instead of steam.
4. Add the fresh garlic near the end so it perfumes the mushrooms without burning.

🥛 Cashew Alfredo

• 1 cup raw cashews, soaked
• 1 cup unsweetened oat milk
• 2–3 cloves roasted garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Garlic powder
• Onion powder
• Black pepper
• Salt to taste

1. Blend everything until completely smooth. A high-speed blender does this in about a minute; with a standard blender, soak the cashews longer and blend in stages.
2. Loosen with additional oat milk a splash at a time until the sauce coats a spoon at the thickness you want.

Bring it together

1. Sauté the broccoli until bright green and crisp-tender.
2. Pour in the cashew Alfredo and warm it through over low heat — high heat can make blended cashew sauces break or scorch.
3. Toss in the spaghetti squash strands and coat.
4. Top with the crispy lion's mane and finish with fresh parsley or red pepper flakes.