Chicken Carbonara Spaghetti Squash Casserole


  • 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
    Chicken Carbonara Spaghetti Squash Casserole


  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.
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