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Chicken Carbonara Spaghetti Squash Casserole
medium spaghetti squash
cloves garlic, thinly sliced
strips bacon, sliced
teaspoon coarse sea salt
teaspoon black pepper
Cream from one can of full-fat coconut milk (about 3/4 cup)
tablespoons fresh basil
cups grilled or shredded chicken breast
ounce package frozen spinach, cooked and drained
Fresh chopped parsley, for garnish
- 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.
- 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.
- 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.
- Bake at 375 F for 15 minutes, then remove from oven, garnish with parsley, the rest of the bacon, and serve!