Chicken Bacon and Mushroom Alfredo With Spaghetti Squash

I mentioned in this post that I am fond of serving food inside a halved spaghetti squash because it saves me the need to actually shred the squash myself.

The shape of the squash makes a perfect bowl for serving, and as long as it is a smaller sized squash, it also makes a perfect single serving.  The person eating the squash can shred it as they go and mix it with the sauce.

This is what I served for Hubby and myself last night as a late night dinner (Hubby had been to a Dungeons and Dragons game that didn’t finish until after 9pm, and it was almost 10pm by the time he had got home.)

This meal is AIP friendly, quick, tasty and uses leftover cooked chicken breasts perfectly.

Chicken Bacon and Mushroom Alfredo with Spaghetti Squash

serves 2

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  • 1 small spaghetti squash – cut in half lengthwise and seeds removed
  • 4 rashers bacon – chopped
  • ½ small onion – finely chopped
  • 2 cloves garlic – crushed
  • 8oz mushrooms – sliced
  • 8oz cooked chicken breast – diced
  • 1 packed cup fresh baby spinach
  • 1 cup coconut milk (use the thicker stuff from the top of the can)
  • ¼ cup fresh parsley – chopped
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • sea salt to taste

Preheat the oven to 190°C/375°F.

Cut the spaghetti squash in half and scoop out the seeds and guts (save the seeds to roast as I mentioned in this post).  Place the squash on a baking tray and roast in the oven until tender.  This will take around an hour.  If you are in a hurry, you could cook the squash in the microwave.

Place the chopped bacon in a skillet over a medium heat and cook until crispy.  Remove the bacon, leaving most of the fat in the pan and set it aside.

Add the onions to the bacon fat and cook for around 5 minutes until translucent and starting to soften.   Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms are looking almost cooked.

Add the chicken breast and spinach and cook until the spinach is wilted.  Now add the coconut milk and herbs and season with salt.

Toss everything around until it is all hot, and serve inside the halved spaghetti squash, topped with the reserved cooked bacon.

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Doesn’t that look yummy?

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It is also surprisingly filling.  I could only eat half of my portion before I felt stuffed so I stashed it in the fridge for lunch today.

Shared at Paleo AIP Roundtable #11

Shared at Gluten Free Wednesday 4-16-14

Shared at Full Plate Thursday 4-24-14

Shared at Gluten Free Friday #89

3 thoughts on “Chicken Bacon and Mushroom Alfredo With Spaghetti Squash

  1. Pingback: Paleo AIP Recipe Roundtable #12 | Phoenix Helix

  2. I highlighted this recipe as a reader favorite at this week’s Paleo AIP Recipe Roundtable. Thanks so much for linking up. I host the Roundtable every week. If you have other autoimmune-friendly recipes to share, I hope you’ll join us again!

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