Spaghetti Squash Carbonara
Ingredients
-
1
medium
spaghetti squash, sliced in half lengthwise and seeds removed
-
8
pieces
bacon, chopped into small pieces
-
1.5
lbs
boneless skinless chicken thighs
-
1
tbsp
Italian seasoning
-
½
tsp
sea salt
-
½
tsp
pepper
-
1
cup
almond milk (or full fat coconut milk)
-
½
cup
chicken broth
-
2
tbsp
arrowroot starch
-
½
tsp
garlic powder (or sub 1 tbsp garlic oil)
-
½
tsp
sea salt
-
4
cups
spinach, chopped
-
½
cup
pecorino romano or parmesan cheese (optional)
-
to taste
fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half, scoop out the seeds, and place it cut side down on the baking sheet.
- Bake in the oven for about 30 minutes.
- Once done, remove from the oven and let it cool.
- In a large skillet over medium heat, cook the bacon until crispy, then remove and set aside.
- In the same pan, add chicken thighs, season with half the Italian seasoning, salt, and pepper, and cook until golden brown.
- Flip the chicken, season with the remaining Italian seasoning, salt, and pepper, and cook until fully cooked.
- Remove the chicken and cut it into thin strips.
- In a bowl, whisk together almond milk, chicken broth, sea salt, garlic powder, and arrowroot starch.
- Once the squash has cooled, scoop the flesh out and discard the shells.
- Add the sauce mixture to the pan and simmer until thickened.
- Add the spaghetti squash noodles to the pan and mix to coat with the sauce.
- Stir in the spinach and cook until wilted.
- Add the bacon and chicken back to the pan, mix well, and serve topped with cheese and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
330
Total fat
18g
Total carbohydrates
15g
Total protein
27g
Sodium
20mg
Cholesterol
20mg
You might also like