Wednesday, January 29, 2014

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

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