CAULIFLOWER ALFREDO SPAGHETTI SQUASH BOATS

1. Preheat oven to 425°F. Drizzle inside of spaghetti squash with olive oil and spread evenly then season with sea salt.
2. Place spaghetti squash flesh down on baking sheet. Cook for 25-30 minutes or until a knife can pierce the skin easily.
3. While the squash is cooking make the sauce. Add all ingredients (1 head cauliflower, 4 cloves garlic, 2 tablespoons olive oil, 1/2 to 3/4 cup almond milk, sea salt, pepper, 3 sprigs thyme, 1/2 tbsp nutritional yeast) into a high speed blender and blend until fully combined. Add more salt and pepper to taste.
4. Remove spaghetti squash and begin to pull it apart to make the “noodles” then pour sauce over. Toss the sauce and noodles then top with grilled chicken, arugula, more fresh thyme and red pepper flakes.