Creamy Chicken & Bacon Garlic Spaghetti Squash

  • Serving Size4


    • 1 lb of skinless and boneless chicken thighs, cooked
    • 3-4 c cooked spaghetti squash (cut spaghetti squash in half and lay in pan with 1" water, cook on 350 F for about 1 hr until soft.)
    • 4 pieces of cooked bacon chopped in pieces
    • 1 1/2 c steamed broccoli
    • 1 tsp sea salt or to taste
    • 1 tsp garlic powder
    • Fresh ground pepper, to taste

    For the sauce:

    • 1 c full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy).
    • 1 medium egg



    In a saucepan, whisk together full fat coconut milk, egg, sea salt, garlic powder, and ground pepper for the cream sauce.


    Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.


    In a casserole dish, add the steamed broccoli, cooked chicken, and cooked bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later.

    Recipe adapted from:  

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