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Paleo Pesto Spaghetti Squash w/ Crispy Chicken & Bacon

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 388 kcal
Author Tessa the Domestic Diva

Ingredients

  • 6 cups spaghetti squash cooked, see how to here (or any noodles if you prefer)
  • 1 pound boneless skinless chicken thighs cut into bite sized pieces.
  • 1 teaspoon garlic granules
  • 1 teaspoon black pepper
  • 4 ounces bacon diced or thinly sliced
  • 1 onion thinly sliced
  • 6-8 tablespoons prepared pesto we make this dairy free version, to taste

Optional add in's:

  • sliced red bell pepper, grated pecorino romano or parmesan (not Whole 30), sliced sauteed mushrooms, sun dried tomatoes, or halved cherry tomatoes

Instructions

  1. Prepare your spaghetti squash, cool, shred, set aside.
  2. In a large 12" skilletover medium low heat, gently cook the bacon until crisp. Remove with a slotted spoon, set aside.
  3. Bump the heat up to medium-high. Add the chicken, garlic granules, and a sprinkle of sea salt and pepper, in a single layer (otherwise it will steam, not brown). THEN LEAVE IT ALONE< DON:'T MOVE IT! Let it get crispy---about 5 minutes.
  4. When chicken is browned, flip to the other side and continue.
  5. When crispy and cooked through, remove to the same plate as the bacon.
  6. Bump the heat down to medium low again, and saute the onion until very soft, 5-7 minutes (This is where you add any other additional veggies too if you choose).
  7. To the cooked veggies, add in the reserved spaghetti squash, bacon, chicken, and pesto. Turn the heat up to medium and saute until all the pesto is evenly distributed and the dish is hot throughout.
  8. Serve!!
Nutrition Facts
Paleo Pesto Spaghetti Squash w/ Crispy Chicken & Bacon
Amount Per Serving
Calories 388 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 128mg43%
Sodium 518mg23%
Potassium 499mg14%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 27g54%
Vitamin A 610IU12%
Vitamin C 4.3mg5%
Calcium 78mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.