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