Chicken Carbonara Spaghetti Squash Casserole

By: Cassy Joy

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This Chicken Carbonara Spaghetti Squash Casserole is a great one-pan meal that's comforting and healthy! Packed with veggies, protein, and a delicious sauce.

Chicken Carbonara Spaghetti Squash Casserole

There are few things more satisfying than a heaping plate of warm pasta! This “pasta” dish is made with a spaghetti squash casserole base, chicken, spinach, bacon, and a pretty traditional carbonara sauce. Note that while this recipe follows the meal prep components of our Cook Once, Eat All Week Series (where we've pre-made the shredded chicken), you could absolutely make this dish with pan-friend or grilled slices of chicken.

Combine all the goodies and bake for one last opportunity for the flavors and textures to come together.

Chicken Carbonara Spaghetti Squash Casserole

Chicken Carbonara Spaghetti Squash Casserole

Chicken Carbonara Spaghetti Squash Casserole

Cook Once, Eat All Week

If you're new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!

Here are the other recipes in our COEAW: Week 4 meal prep series:

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Chicken Carbonara Spaghetti Squash Casserole

  • Author: Cassy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4

Ingredients

  • 1 medium spaghetti squash
  • 3 cloves garlic, thinly sliced
  • 4 strips bacon, sliced
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • Cream from one can of full-fat coconut milk (about 3/4 cup)
  • 6 egg yolks
  • 2 tablespoons fresh basil
  • 2 cups grilled or shredded chicken breast
  • 1, 10 ounce package frozen spinach, cooked and drained
  • Fresh chopped parsley, for garnish

Instructions

  1. Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl.
  2. Add the bacon to a large pan over medium heat, cook for about 5 minutes until crisp, then remove the bacon. Add the garlic to the pan and sauté for 3-4 minutes, or until fragrant and browned. Add the spaghetti squash to the pan and toss with the garlic, salt, and pepper.
  3. In a medium-sized bowl, whisk together the solids from a can of full-fat coconut milk and 6 egg yolks. Add this mixture to the pan with the spaghetti squash, then add the basil, chicken breast, spinach, and half of bacon from earlier. Toss to combine.
  4. Bake at 375 F for 15 minutes, then remove from oven, garnish with parsley, the rest of the bacon, and serve!
Comments

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  1. Kate says:

    Looks great. What do you typically do with the leftover egg whites? BTW – made your plantain pizza base the other night. What a great idea. Turned out really well and will become a regular in our house!
    Won’t be long until you will be looking into your daughter’s eyes 🙂

  2. Kim says:

    Looks amazing! I’m confused though. In the post you say to bake one last time at the bit I don’t see that listed in the recipe. How long and what temperature? Thanks!!

  3. Michele says:

    I know this is probably a weird question but by using coconut cream can you taste the coconut in the finished dish? . This looks so good but I am not a fan of coconut flavor with savory. I am just curious, I would like to make this.
    Thank you.

  4. Krista Borchard says:

    Excited to make this tonight! I notice the directions mention putting half of the bacon into the mixture, but I don’t see reference of what to do with the other half. Should all of the 4 slices go into the mixture?

  5. Michelle says:

    This was delicious! My egg and coconut cream mixture curdled a bit when it hit the pan. Any idea what I could have done wrong?

    1. Jess Gaertner says:

      constant stirring can help that–more movement the better 🙂