Spaghetti Squash with Carbonara Sauce
- 1lb uncured bacon-diced
- 1 medium sized spaghetti squash
- 1lb chicken breast-diced
- 6 eggs
- 1 t basil
- 1 t oregano
- 1 can of coconut milk
- 1 can of artichoke hearts-chopped
- 6 cups spinach
- ½ yellow onion-diced
- 3 garlic cloves-minced
- salt and pepper to taste
Preheat your oven to 425 degrees.
Place spaghetti squash in oven on a foil lined cookie sheet for and 45 minutes or until the skin is easily pierced by a fork. After it cools cut spaghetti squash in half and pull out the seeds and threads with a spoon.
While it is cooking…
Pull out a large pan and place over medium-high heat. Add your cut pieces of bacon to the pan to let cook, stirring occasionally so the bacon doesn’t burn.
Once the bacon is done cooking, use a slotted spoon to place the bacon in a bowl to add back to the pasta later and remove ½ of the bacon fat in the pan.
With ½ of the bacon fat remaining, add the mined garlic and diced onions and cook until translucent.
Add chicken and cook through.
Beat eggs, salt and pepper, basil, oregano, and coconut milk together.
Add the milk mixture.
Add your artichokes and re-add your diced bacon.
Then add your spinach just until it is wilted.
Mix thoroughly to incorporate everything together and pour over the cooked spaghetti squash or mix it all together in the pot.