INGREDIENTS
Spaghetti squash
- 1 small spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper
Tuscan chicken filling
- 3/4 lb chicken breast
- 1 tablespoon olive oil
- 4 slices uncured bacon
- 4 oz sliced mushrooms
- 1 (14.5 oz) can diced tomatoes, rinsed and drained
- 1/4 teaspoon garlic powder
- 3/4 cup almond milk
- 1 teaspoon tapioca
- 3 cups spinach
- 2 tablespoons sun dried tomatoes
- Salt and pepper, to taste
DIRECTIONS
- Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes.
- Heat the olive oil in a large skillet over medium high heat. Dice the chicken into small bite sized pieces and add to the skillet. Season with salt and pepper. Cook 3-4 minutes per side until browned and cooked through. Transfer to a plate.
- Add the bacon slices to the skillet and cook until crispy, about 5-7 minutes. Remove from skillet and crumble once cooled.
- To the skillet along with the bacon grease add in the sliced mushrooms, diced tomatoes, and garlic powder. Let cook 2-3 minutes until the mushrooms start to soften.
- In a measuring cup or small bowl whisk together the tapioca with 1 teaspoon hot water. Stir into the almond milk. Pour the mixture into the skillet and stir.
- Add the spinach and sun dried tomatoes to the skillet and continue to stir until the spinach is wilted. Add the chicken back in and simmer 2-3 minutes. Stir in the crumbled bacon and taste for salt.
- To serve scrape the squash strands into a pile of “pasta” in the squash shells and top with the Tuscan chicken mixture.