Chicken Carbonara Spaghetti Squash Casserole

Prep Time 00:15 Cook Time 01:15 Total Time 1:30 Serves 4



  • 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


  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!


Recipe Notes


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