Paleo Chicken and Bacon Baked Spaghetti

 

1 medium to large spaghetti squash baked and stands removed

3 boneless skinless chicken breast or 6-8 chicken tenderloins baked or grilled until just short of being done and then dice the chicken

6 slices cooked and diced turkey or pork bacon

1 onion diced

3 cloves garlic minced

1 Tbsp coconut oil or organic unsalted butter

2 eggs

1 small package of frozen spinach thawed and drained very well, squeeze all moisture out of the spinach

2 cups vegan cheddar cheese (if you allow it, if not omit)

1/2  tsp pepper (adjust to taste)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper or more to taste

1/4 cup organic low sodium chicken or vegetable broth

2-3 green onions diced

 

Pre-heat oven to 375

In a small skillet, melt the oil and on medium heat sauté the onions and garlic until onions start to become translucent but do not caramelize (about 4 minutes) 

Set the onions and garlic aside

Spray or grease a 13 x 9 dish

Pour the cooked spaghetti into the dish, add the sautéed onions and garlic, eggs and seasonings, mix well so that all of the spaghetti is coated in egg

Add the cooked and diced bacon and chicken to the dish

Slowly pour the broth over the spaghetti so you pour it from end to end

Add the cheese and spinach (make sure the spinach is not clumped up)

Optional- you can just cover the top of the casserole in cheese instead of mixing it in, closer to a baked spaghetti

Mix well and spread the spaghetti out evenly

Top with diced green onion

Bake for 25 minutes or until bubbling, remove from the oven and let sit for about 5 minutes

 

Great served with hot sauce, my son loved it with Ranch