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
black pepper
-
1
cup
almond milk (or full fat coconut milk)
-
½
cup
chicken broth
-
2
tbsp
arrowroot starch
-
½
tsp
garlic powder
-
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 prepare a baking sheet with parchment paper.
- Slice the spaghetti squash in half, remove the seeds, and place it cut-side down on the baking sheet. Bake for about 30 minutes.
- While the squash is baking, cook the bacon in a skillet over medium heat until crispy. Remove and set aside, reserving the grease.
- In the same pan, cook the chicken thighs seasoned with Italian seasoning, salt, and pepper until golden brown on both sides and fully cooked. Remove and slice the chicken.
- In a bowl, whisk together almond milk, chicken broth, sea salt, garlic powder, and arrowroot starch. Set aside.
- Once the spaghetti squash is cooked and cooled, scoop out the flesh with a fork and set aside.
- In the skillet, add the sauce mixture and bring to a low simmer, stirring frequently until thickened.
- Add the spaghetti squash and spinach to the skillet, mixing to coat and simmer until the spinach wilts.
- Stir in the bacon and chicken, mixing everything together. Serve topped with cheese and parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
330
Total fat
18g
Total carbohydrates
15g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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