Cut the spaghetti squash in half and place in a baking dish cut side down with a small amount of water lining the dish.
Bake in a 375º F (190°C) oven for about 45 minutes or until a fork can easily pierce the skin of the squash. While this is baking I complete the other steps to the recipe.
Remove the squash from the oven and using a fork gently pull out the pasta-like strands of squash.
Add the garlic cloves and remaining water and blend until smooth.
Pour this into a sauce pan (it will be runny), add parmesan cheese and salt & pepper to taste. Hint: should be a tad on the salty side.
Cook over medium heat, stirring about every 30 seconds until the sauce begins to thicken.
Set aside and keep warm.
The Eggplant, Colorful Peppers, and Chicken
Dice the eggplant, peppers, and chicken.
Using a large skillet or wok, sauté the eggplant and peppers in 1 teaspoon of coconut oil or olive oil. Sauté until the eggplant becomes almost tender and almost translucent.
Add the diced chicken and continue to cook until chicken is cooked through.
This all takes about 20-25 minutes depending on the size of the eggplant cubes.
Hint: Cooking the chicken last keeps it from drying out. Just make sure the chicken and veggies are cooked to 165°F (78° C).
Putting It All Together
assembling-pasta
Add the spaghetti squash pasta to the chicken and veggies and stir in gently.
Pour the almond Alfredo sauce in and stir until sauce is mixed throughout.
Serve the Almond Alfredo Pasta with Eggplant, Peppers, and Chicken in a pasta bowl garnished with a little more parmesan cheese if desired.