Spaghetti Squash Chicken Artichoke Bake with Bacon
I can’t get over these flavors. Creamy herb garlic sauce with grilled artichokes and fresh spinach…with small bites of chicken and spaghetti squash noodles. It’s a good one! But then again crispy bacon might just steal the show…
For all you, PALEO lovers – this is for you! It’s an excellent meal that compliant with paleo guidelines.
Spaghetti squash. Pasta. Gluten Free.
Don’t like spaghetti squash?
Sub it out and add in gluten free rice noodles, fettuccine or spaghetti. It’s all good!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Print
Spaghetti Squash Chicken Artichoke Bake with Bacon
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 spaghetti squash, cut into half and seeds removed
- 5 thick slices uncured bacon, cut into small pieces
- 1/2 yellow onion, small diced
- 3–4 carrots, small diced
- 1 lb. ground chicken
- 3–4 garlic cloves, roughly chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 13.5 oz. full fat coconut milk
- 1/3 cup chicken bone broth
- 1 12 oz. jar grilled artichokes
- 4 cups fresh spinach
- Small bunch parsley or scallions, chopped
- salt and pepper
Instructions
- Preheat your oven to 400F. Place the cut spaghetti squash on a baking sheet tray. Roast the squash for 12-15 minutes or until tender. Remove and turn over to release the steam and set aside.
- Meanwhile, cook the bacon in a large skillet. Cook until the bacon is crispy – remove to a small plate or bowl while keeping the bacon grease in the pan. Add the chopped onions and carrots to the skillet. Sauté for 2-4 minutes or until tender.
- Add the ground chicken, garlic cloves, thyme, red pepper flakes and 1/2 teaspoon of each salt and pepper. While cooking the chicken, break it up into pieces using a wooden spoon. Cook until all the chicken is fully cooked. Turn the heat to low.
- Stir in the coconut milk, bone broth, grilled artichokes and fresh spinach. Fold and stir until the spinach wilts. Turn the heat off.
- Using a fork, shred the squash out of the skin and add to the skillet with the other ingredients. Using a fork or tongs, fold in the squash and toss to coat with the sauce.
- Garnish with bacon and fresh herbs. Sprinkle with salt and pepper.
- Prep Time: 10
- Cook Time: 55
- Category: chicken
- Method: oven
- Cuisine: Dinner
You might also like
Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
You will find recipes that are dairy free too - plus so many
you can make with all purpose flour.
Let's get cooking.
Spring Time Favorites
Let's connect on Social Media
Weeknight Meals for the Whole Family
Recipes to make RIGHT NOW
Favorites Cookies
