Prep Time: 15 minutes | Cooking Time: 70 minutes | Yield: 6 servings
Here is a Paleo & Whole 30 Approved recipe that is amazing as leftovers too!
Spaghetti squash is a great pasta substitute that provides a similar texture & taste but is much more nutrient dense and without starchy carbs, which means less calories too.
This is a fairly simple recipe, the hardest part is cutting the massive spaghetti squash!
INGREDIENTS:
1 medium sized, organic spaghetti squash
1 cup homemade dairy free pesto sauce
3 organic chicken breasts, chopped into 1-inch pieces or precooked grilled chicken strips (I got mine from Costco!)
3 strips organic, sugar-free turkey or regular bacon, diced
Sea salt and pepper to taste
Grated parmesan (optional)
INSTRUCTIONS:
First, roast the squash. Preheat your oven to 400ºF.
Cut the squash into four 1.5" rounds and scoop out the seeds using a spoon (click here to see how to perfectly bake spaghetti squash).
Place upright on a lined baking sheet and bake for about 60 minutes.
Now, sprinkle salt and pepper onto the chicken breasts (if using) and bake for 30 min (you can put it inside the oven with the spaghetti squash) or until they reach 160F.
While the squash and chicken are cooking - make the pesto sauce and set aside.
Fry the bacon for a couple minutes on a skillet on med-high (about 1/2 way cooked) and set aside.
Once the chicken is finished cooking, chop it up into 1 inch pieces. Set aside.
Once the squash is finished cooking, take it out of the oven (leaving the oven on) and using a fork, peel off the sides of the squash creating "noodles".
Mix everything together into a casserole dish and bake for an additional 10 minutes. Top with parmesan if desired. Enjoy!
Sugar Control Diet Approved