Are you ready to tantalize your taste buds with a dish that's not only delicious but also packed with wholesome ingredients? Introducing the Paleo Chicken Carbonara Spaghetti Squash Boats—a culinary masterpiece that transforms traditional carbonara into a guilt-free delight! Perfect for those seeking a low-carb alternative, this recipe combines savory chicken, crispy bacon, and creamy eggs all nestled in a tender spaghetti squash. Get ready to impress your family and friends with this stunning dish that’s as nutritious as it is satisfying. Dive into this recipe and discover how easy it is to create a mouthwatering meal that will leave everyone asking for seconds!
Ingredients
- 1 spaghetti squash
- 2 cups cooked chicken, shredded
- 4 eggs
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Cut the spaghetti squash lengthwise and remove the seeds using a spoon.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until the squash is tender and easily pierced with a fork.
- While the squash is roasting, cook bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, then crumble into small pieces.
- In a mixing bowl, whisk eggs thoroughly. Add shredded chicken, crumbled bacon, chopped green onions, salt, and pepper. Mix well to combine.
- Once squash is cooked, use a fork to scrape the inside of each half, creating spaghetti-like strands. Leave the strands inside the squash boat.
- Evenly distribute the chicken-bacon mixture over each squash half, gently mixing with the squash strands.
- Return the filled squash boats to the oven and bake for an additional 10-12 minutes until the egg mixture is set and slightly golden.
- Remove from oven, let cool for 3-5 minutes, then serve hot. Garnish with additional green onions if desired.
Tips
- Choose the Right Squash: When selecting your spaghetti squash, look for one that is firm and free of blemishes. A medium-sized squash typically yields the best results for this recipe.
- Perfect Roasting: Make sure to roast the squash cut-side down to allow it to steam in its own moisture, ensuring a tender texture.
- Crispy Bacon: For the best flavor, use high-quality bacon and cook it until it’s nice and crispy. This adds a delightful crunch to your carbonara.
- Egg Whisking: Whisk the eggs thoroughly before adding them to the chicken mixture. This ensures a smooth and creamy consistency throughout your dish.
- Don’t Overcook: Keep an eye on the squash boats during the final baking stage. You want the egg mixture to be set but still moist, so avoid overcooking.
- Garnish for Flair: Add a sprinkle of fresh green onions or even some grated Parmesan cheese on top just before serving for an extra burst of flavor and color.
- Make Ahead: You can prepare the filling in advance and store it in the refrigerator. Just fill the squash boats and bake when you’re ready to serve!
Nutrition Facts
Calories: 212kcal
Carbohydrates: 4g
Protein: 25g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 241mg
