Chicken Carbonara on Spaghetti Squash
I swear I’m not obsessed with spaghetti squash. But yes this is my second post on this young blog about the gourd.
I do really love the whole squash family. They’re nutritious, usually easy to cook, and you can always have them on hand as they keep well in the fridge.
I stumbled across this yummy recipe because of my new interest with all things CrossFit and my curiosity with the Paleo diet.
This recipe is particularly great because when you’re eating it, you think: “Wow, this is so creamy, it can’t be good for me”, but then you remember the ingredients are pure goodness!
Bacon chicken carbonara on spaghetti squash
Adapted from PaleOMG’s Chicken Bacon Alfredo
- 2 organic chicken breasts, cut into about 1” cubes
- 1-2 tbsp coconut oil
- 5 strips reduced-sodium bacon, chopped
- 1 large spaghetti squash
- 1 medium acorn squash
- 1 can light coconut milk
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 cloves minced garlic
Cut both squash in half, scoop out insides with spoon, place face down in baking dish with about 1 inch of water. Bake until they’re a bit soft when you squeeze them.
Meanwhile, heat coconut oil in large non-stick skillet over medium heat. Add chicken, season with salt and pepper, set aside when cooked through.
Discard any remaining chicken juice in skillet. Add bacon to skillet and cook fully. Scoop out bacon with slotted spoon and drain on plate with paper towel on top.
Discard majority of bacon grease, leaving a small amount in skillet.
Scoop out inside of cooked acorn squash and add to skillet.
Add coconut milk and mix, pressing down with a spatula to mix in squash completely. Add spices and simmer for 5 minutes.
Add chicken and bacon back into coconut milk and bacon mixture. Simmer on low for another 5 minutes, stirring occasionally.
Scoop out “spaghetti” from squash and top with chicken and bacon “alfredo” sauce.
Get wild and enjoy this [normally] naughty dish!