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    My Favorite Spaghetti Squash Recipe

    Written by: Alexandra Lotzgeselle

    I’m not sure how to describe this recipe. It sort of vaguely reminds me of a carbonara, but is actually really healthy and extremely easy! We have actually made this plenty of times with just leftover chicken from the night before or even rotisserie chicken. If you are going to be cooking chicken for this dish specifically, just throw it in a simple marinade of either a basic Italian dressing, or some olive oil with seasonings. It also happens to be Paleo, so when my husband and I pretend to be motivated enough to lose weight, this meal is a big player!

    As is the theme with almost every one of my recipes, none of the ingredients are exact- adjust according to your taste!

    Ingredient List:

    -Spaghetti Squash (the large ones are easily enough for 2 people and two children with leftovers)

    -Nitrate Free Bacon

    -1 white onion

    -Broccoli

    -Garlic

    -Olive Oil

    -Chicken

    -Optional: Grated Parmesan cheese

    Step One:

    Preheat your oven to 400 degrees. Line a large baking sheet with aluminum foil, and coat with a very small amount of olive oil

    Step Two:

    This is the best trick I have found for using spaghetti squash as a pasta. You can certainly just bake it whole, and then cut it in half, scoop out the seeds and take out the shredded “noodles”, but this is MUCH easier. You’ll want to slice the squash into approximately 1-2 inch rounds. With a knife, cut out the center of each round, removing just the seeds. If you forget (like I commonly do), you can always wait until after it’s cooked and then just cut the round out then. Drizzle a small amount of olive oil on top of the rounds, and bake for 35-45 minutes depending on your desired firmness

    Step Three:

    Chop up the bacon and cook to desired crispiness. Remove the bacon after it’s done cooking, and put it on a napkin covered plate to soak up the extra oil. Remember that when bacon cooks, it shrinks up a lot, so feel free to put a little extra in there (this recipe is heavy on veggies, so don’t feel too guilty about putting in extra bacon)

     Step Four:

    Remover some of the bacon fat from the pan so there is only 1-2 tablespoons left. Add the chopped onion and garlic to the pan. Cook until garlic is toasted and onions are cooked through and translucent.

    Step Five:

    If you aren’t using leftover or rotisserie chicken, cook your chicken now and slice into small chunks. Season with salt and pepper to taste, and feel free to use olive oil if there is no leftover bacon grease.

    Step Six:

    Cook your broccoli and chop into bite-sized pieces. I use the bags of broccoli because they are just easier and cheaper than buying full heads, but use whatever you prefer. You can certainly switch out the broccoli for a different veggie (or just add more) like asparagus or tomatoes.

    Step Seven:

    Once your squash is cooked and cooled slightly, scrape out the insides and put them in a large bowl. They should come out easily looking exactly like spaghetti.

    Step Eight:

    Drizzle with olive oil and salt and pepper to taste. While it is still hot, add in the onions, broccoli, bacon and chicken and mix well.

    That’s it! You’re getting a large portion of veggies, few carbs, and can use leftover chicken to make this even easier. It also reheats easily to taste just as good when it’s eaten for leftovers as when it’s freshly made. Bon appetit, enjoy!

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