I think somewhere deep down inside I am actually a carboholic.
I handle it well- I have a lot of self control when it comes to food (and I swear I am not just saying that). Well, I have self control when it comes to my actions. When it comes to my thoughts- forget it. I definitely stare at the pasta and muffins and cakes on the menu and drool over them and think about how awesome it would be to enjoy them and not gain five hundred pounds. And then I order a salad.
Whenever there is an opportunity to enjoy something that presents itself as a healthier and cleaner version of those things, I jump on it like a spider monkey.
So spaghetti squash is my friend. Spaghetti squash makes me feel like I don’t have to miss out on all the tasty things I love, yet avoid like the plague.
I’m feeling super feisty today, so I could honestly keep rambling and making little jokes all day, but I’ll just get to the point.
I was seriously craving a spinach, bacon, and goat cheese pasta, so I had to come up with something to satisfy that craving. I have also been trying hard to eat more protein lately, so I knew it needed to not just be a bacon-y dish, but have chicken as well.
Spaghetti squash was the answer. I pretty much want to take every pasta dish I love and replace it with spaghetti squash and pretend it’s the real deal. And that’s exactly what I did with my favorite spinach, bacon, and goat cheese pasta. I replaced the noodles with the squash, added chicken as the primary source of protein, and used honey goat cheese to add a sweetness to the dish.
The result was Ah. MAZE. Ing.
I always forget that great flavor can come from super simple things, but guys, this one hit the spot.
And I didn’t even pretend the squash was noodles because it was just that good.
Chicken, Bacon, & Goat Cheese Spaghetti Squash
Here's What You Need:
1 medium spaghetti squash
2tbsp olive oil, divided
6 slices thick cut bacon
1 large chicken breast
3C fresh spinach leaves
2oz soft honey goat cheese
salt and pepper to taste
Here's What You Do:
Preheat oven to 375F.
Cut spaghetti squash in half, lengthwise. Drizzle one tablespoon of olive oil on one half, and the second tablespoon of olive oil on the other half. Sprinkle with salt and pepper. Place oiled side down on a baking sheet and place in oven for 40-45 minutes. (Outer shell should be somewhat soft).
Remove from oven and set aside.
Cut bacon strips and chicken breast into bite size pieces. Place bacon and chicken all in one skillet (the oil from the bacon is sufficient for the chicken) and sauté on medium high.
When bacon and chicken are almost fully cooked, add spinach and cook until tender. Set aside.
Using a fork, gently scrape spaghetti squash out of the shell. It should come out easily and resemble spaghetti noodles. (If the “noodles” are not falling apart easily, sprinkle a tablespoon of water on it and return it to the oven for about ten minutes).
In a large mixing bowl, combine spaghetti squash and the chicken/bacon/spinach mixture. Once it is mixed well, crumble goat cheese on top and gently toss to mix in.
Salt and pepper to desired taste!