Spaghetti Squash Chicken Carbonara

Spaghetti Squash Chicken Carbonara

from fixedonfresh.com
60 min

Ingredients

  • 1 large spaghetti squash (3-4 pounds, halved and seeds removed)
  • 1 tablespoon olive oil
  • 2 large eggs
  • 1/2 cup shredded Parmesan
  • 5 slices bacon (diced)
  • 4 cloves garlic (minced)
  • 2 pounds of chicken breast (halved to form cutlets.)
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 tablespoons chopped fresh parsley leaves

Directions

  1. 1

    PREHEAT THE OVEN TO 350˚. Brush inside of spaghetti squash with olive oil and season with salt and pepper. Place the halves, skin side up, on a baking sheet and roast for 30-40 minutes or until the squash is tender.

  2. 2

    ONCE THE SPAGHETTI SQUASH HAS COOLED enough to handle, use a fork to shred the squash from one side to the next, creating spaghetti strings.

  3. 3

    IN A SMALL BOWL, whisk together eggs, garlic and Parmesan and set aside.

  4. 4

    HEAT A LARGE SKILLET OVER MEDIUM HEAT. Add bacon and cook until almost crispy, about 6 minutes. Spoon out bacon pieces and all but 1 tablespoon of drippings into a small bowl and set aside.

  5. 5

    SEASON CHICKEN BREAST CUTLETS WITH SALT AND PEPPER ON both side. Add the cutlets to the remaining bacon drippings over medium heat and cook on 5 minutes per side, or until juices run clear for the chicken breasts.

  6. 6

    REMOVE THE CHICKEN BREASTS FROM THE PAN and allow to cool before cutting into 3/4-inch slices.

  7. 7

    QUICKLY STIR IN SPAGHETTI SQUASH, bacon with drippings and egg mixture, and gently toss to combine.

  8. 8

    ONCE THE EGG MIXTURE HAS COOKED, add chicken slices and parsley. Serve immediately, garnished with parsley, if desired.