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Spaghetti Squash Carbonara

Creamy Spaghetti Squash Carbonara That Won’t Weigh You Down

This Spaghetti Squash Carbonara is a guilt-free twist on the classic, featuring smoky bacon, tender chicken, and a creamy dairy-free sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti squash Slice in half, seeds removed, and baked until tender.
For the Protein
  • 8 pieces Bacon Substitution: Turkey bacon for a leaner option.
  • 1.5 lbs Boneless skinless chicken thighs Substitution: Chicken breast can be used if preferred.
For Flavor
  • 1 tbsp Italian seasoning No substitutions needed, but can adjust to taste.
  • 0.5 tsp Sea salt Adjust to personal preference.
  • 0.5 tsp Pepper Adjust to personal preference.
For the Creamy Sauce
  • 1 cup Almond milk Substitution: Full fat coconut milk for a richer sauce.
  • 0.5 cup Chicken broth Use low-sodium versions.
  • 2 tbsp Arrowroot starch Substitution: Cornstarch or tapioca starch can be used.
  • 0.5 tsp Garlic powder Optional alternative: Use minced fresh garlic.
For the Greens
  • 4 cups Spinach Substitution: Kale or Swiss chard can increase variety.
Optional Garnish
  • 0.5 cup Pecorino romano or parmesan cheese Omit for strict Paleo/Whole30.
  • Fresh parsley Optional: Can replace with chives or basil.

Equipment

  • Oven
  • Skillet
  • mixing bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a parchment-lined baking sheet. Bake for about 30 minutes.
  3. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove and set aside.
  4. In the same skillet, add the boneless skinless chicken thighs seasoned with Italian seasoning, sea salt, and pepper. Cook for about 12 minutes, flipping halfway.
  5. In a mixing bowl, whisk together the almond milk, chicken broth, arrowroot starch, garlic powder, and a pinch of salt until smooth.
  6. Scrape out the strands of the spaghetti squash and add them to the skillet with the reserved bacon grease. Pour the creamy sauce over the squash and stir well, cooking for 3-4 minutes.
  7. Add the spinach to the skillet and stir until wilted, about 1-2 minutes. Mix in the reserved crispy bacon and serve warm, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 24gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This recipe is perfect for meal prep; portion out servings for easy grab-and-go lunches throughout the week.

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