Healthy comfort food packed with fiber, protein and flavor! Super yummy!
Makes a GREAT meal prep and the leftovers the next day are even better! Delicious!
Full recipe in video below
RECIPE:
1 large spaghetti squash
1 tsp olive oil
½ tsp sea salt
½ tsp ground pepper
2 chicken breasts, cooked and cubed into 1 inch pieces
4 slices bacon, sugar free for Whole30
½ cup light Ranch dressing
fresh parsley, for garnish
First, preheat oven to 400 degrees Fahrenheit.
Carefully slice spaghetti squash lengthwise. Discard seeds. If unable to slice easily, microwave for 2 to 3 minutes to soften.
Drizzle olive oil, sea salt and pepper all over insides of squash. Place face down on a parchment lined baking sheet.
Bake for 30 minutes or until insides are easily shredded with two forks into spaghetti strands.
While the squash is baking, cook bacon in a skillet over low medium heat.
Once bacon is crispy, remove from heat. Pat dry with paper towels. Crumble into bite sized pieces.
Once squash is done baking, remove from oven. Shred insides using two forks. Add spaghetti strands to a big bowl and discard squash skin.
Add cooked and cubed chicken, bacon, and Ranch dressing to bowl. Toss with spaghetti squash.
Finally, serve! Garnish with fresh chopped parsley if desired
4 Servings:
284 Calories
9g Fat
18g Carbs
32g Protein
Recipe inspiration from organicallyaddison.com