Ingredients
Scale
- 2 medium chicken breasts, cut into bite-sized pieces
- 1 medium spaghetti squash
- 3 slices turkey bacon, chopped
- 3 slices chicken ham, chopped
- 1 cup cherry tomatoes, halved
- 1 cup spinach, fresh
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup heavy cream or coconut cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice spaghetti squash in half, scoop seeds, drizzle with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast 35–40 minutes until tender.
- Heat a skillet over medium heat. Cook chopped turkey bacon and chicken ham for 5–7 minutes until slightly crispy. Remove and set aside.
- In the same skillet, sauté onion and garlic in 1 tablespoon olive oil for 2–3 minutes until fragrant and translucent.
- Add chicken pieces, season with salt, black pepper, and Italian seasoning, and cook 6–8 minutes until golden brown and fully cooked.
- Reduce heat to low and pour in heavy cream. Stir to combine and gradually add Parmesan cheese, creating a creamy sauce.
- Return turkey bacon and chicken ham to the skillet. Add cherry tomatoes and spinach, cooking 2–3 minutes until spinach wilts.
- Scrape roasted spaghetti squash into strands and fold into the skillet until evenly coated with the sauce. Adjust seasoning if necessary.
- Transfer to a serving dish and garnish with fresh basil. Serve immediately.
Notes
Use coconut cream for a lighter or dairy-free option.
Add seasonal vegetables like zucchini or bell peppers for variety.
Adjust the amount of cream or cheese to control richness.
- Prep Time: 15
- Cook Time: 45