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Keto Dinner | Chicken Carbonara Spaghetti Squash Casserole

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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.

There are few things more satisfying than a heaping plate of warm pasta! This “pasta” dish is made with a spaghetti squash casserole base, chicken, spinach, bacon, and a pretty traditional carbonara sauce. Note that while this recipe follows the meal prep components of our Cook Once, Eat All Week Series (where we've pre-made the shredded chicken), you could absolutely make this dish with pan-friend or grilled slices of chicken.

A tasty, low carb spaghetti version of one of my favorite pasta dishes! Spaghetti Squash Chicken Carbonara is a filled with smokey bacon, parmesan cheese, and fresh parsley with sautéed chicken throughout it. You won’t even miss the pasta, this grain free dish is so good!

If I’m being perfectly honest, I’m not always a huge fan of vegetable noodles. I mean, don’t get me wrong, I’m crazy about zucchini and sweet potatoes. However, when you spin them around and tell me they’re pasta, I get a little underwhelmed.

Chicken Carbonara Spaghetti Squash Casserole

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 1x

Ingredients:

  • 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
  • 1/4 teaspoon black pepper
  • Cream from one can of full-fat coconut milk (about 3/4 cup)
  • 6 egg yolks
  • 1 medium spaghetti squash
  • 3 cloves garlic, thinly sliced
  • 4 strips bacon, sliced
  • 1/2 teaspoon coarse sea salt

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Instructions:

  1. First, 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. Second, 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. Next, 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!



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