Chicken Bacon Parmesan Spaghetti Squash

Chicken Bacon Parmesan Spaghetti Squash

Yield: 6
Author:
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 2 cups cooked chicken breast, cubed
  • 3 slices crispy bacon, cumbled
  • 1/2 cup vegan parmesan cheese
  • 4 tbsp vegan butter
  • 1/4 cup chicken broth
  • 2 tbsp fresh parsley
  • 3 cloves garlic, minced
  • sea salt to taste
  • cracked black pepper to taste

Instructions

  1. preheat oven to 375 degrees
  2. chop the ends off of the spaghetti squash and slice it in half (length-wise)
  3. scrape out the seeds and "guts" and set aside for compost or discard
  4. brush halves with olive oil and sprinkle with sea salt & pepper
  5. flip the halves flesh side down and bake for 40-45 minutes
  6. once done and cool enough to handle (but still very warm), take a fork and scrape the spaghetti squash to create long strands
  7. scoop both halves into a mixing bowl and set aside
  8. in a saucepan over medium heat, add 3 tbsp butter. once melted, add minced garlic and cook for about 1 minute. add chicken broth and bring to a boil then reduce and let simmer for 1-2 minutes. add 1 tbsp of parsley and last tbsp of butter and let melt
  9. add chicken, bacon, parmesan, hot garlic butter mixture into mixing bowl with spaghetti squash and mix well until parmesan melts
  10. spoon mixture back into spaghetti squash halves and top with last tbsp fresh parsley and dive in!

Nutrition Facts

Calories

254

Fat (grams)

18

Carbs (grams)

9

Fiber (grams)

1

Sugar (grams)

2

Protein (grams)

14
spaghetti squash
dinner
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