Serves 2
1 spaghetti squash
1 larger acorn squash (delicata is better if in season, fall)
1/2 lb chicken tenders (or whatever kind of cut you like)
4 slices bacon, diced
1/2 cup canned coconut milk
4 garlic cloves diced
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon oregano
1/4 teaspoon thyme
salt and pepper, to taste
What you do:
Preheat your 425 degrees.
Cut spaghetti squash acorn squash in half and use a spoon to scoop out the seeds and excess threads. Don't be dainty.
Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it 'gives' a bit.
cook your chicken at the same time. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through.
Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain.
Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease.cads 4 diced cloves of garlic put in bacon grease. Take your acorn squash and hollow it out. Dump the insides into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit.
Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
Now dice up your cooked chicken.
Pour sauce over spaghetti squash and add your chicken to the mix well and Top with bacon.
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