This Creamy Spaghetti Squash is an easy healthy dinner. This is a whole 30 approved recipe. I was challenged by a follower on my Instagram account to try to make a creamy bacon spaghetti squash. I took the recipe and modified it into a very tasty casserole. The Whole 30 diet has been popular for the last couple of years but I’ve never tried any recipes from it. You basically eat real food and cut out sugar, grains, dairy, legumes etc for 30 days.
For this Creamy Spaghetti Squash, I added bacon, chicken breast, and broccoli. The creamy texture comes from mixing a dairy-free coconut milk with an egg. You can make this recipe your own by throwing in additional vegetables or by using only one protein.
For this recipe, you do need to start the dish about an hour before you’re ready to eat dinner. You need to bake the squash for about 45 minutes, to soften the inside. While the squash is baking you need to cook the chicken and the bacon. The sauce takes about 15 minutes to make.
My kids and husband enjoyed this recipe. They just didn’t like the term “spaghetti” being used since it tastes nothing like traditional spaghetti. Creamy Spaghetti Squash is a perfect low carb dish that allows you to get a good serving of vegetables in one meal.
Makes about 4 servings.
- 4 cups cooked squash (about 1 large squash)
- 1 cup cooked chopped chicken breast
- 1 cup coconut milk (dairy free)
- salt and pepper to taste
- 1 egg
- 1 teaspoon garlic powder
- 4 pieces of cooked bacon, chopped
- 1 1/2 cups broccoli
- Cut squash open and remove seeds. Rub squash with olive oil, season with salt and pepper and bake for 45 minutes at 400.
- Once soft, remove the middle of the squash with a fork into a casserole dish. Season with salt and pepper and set aside.
- Heat up coconut milk and broccoli in a pot.
- Add egg. Stir quickly so that egg doesn’t scramble. Add salt, pepper, and garlic.
- Cook for about 5 minutes or until thick.
- Place spaghetti squash, chicken, and bacon in a baking dish. Season with salt and pepper and stir.
- Pour sauce on top and stir.
- Bake in the oven for about 10 minutes at 400 or until its boiling on top.
What’s your favorite way to use squash as noodles?