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chicken carbonara spaghetti squash casserole
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5 — Votes 2 votes

Chicken Carbonara Spaghetti Squash Casserole

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Italian-Inspired
Servings: 4 servings
Author: Cassy

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

  • 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!

Nutrition

Calories: 544kcal | Carbohydrates: 25g | Protein: 35g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 366mg | Sodium: 602mg | Potassium: 943mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9897IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 5mg