Naked Chicken Bacon Spaghetti Squash
Naked Chicken Bacon Spaghetti Squash is a healthy, simple, and quick recipe. Just 4 ingredients and you’ll have dinner ready for the whole family.
Naked Chicken Bacon Spaghetti Squash was an accidental recipe. I had a spaghetti squash and chicken breasts that needed to be used up. So one afternoon I tossed the squash into the oven and cooked the chicken in a skillet and simply put them together. Almost like a pasta dish. So simple. Just a couple of ingredients. After looking at it for a minute I had to pull the bacon from the freezer, thaw it and cook it up. Because everything is better with some bacon on top, right? Serving this quick and easy dinner I was told it HAD to go on the blog! So here she is!
I love making dinners that are minimal ingredients and fast to put together. Not to mention super healthy! Spaghetti squash is a very nutrient dense food that is low in carb, but high in vitamins and minerals.
- Fiber
- Vitamin C
- Manganese
- Vitamin B6
- Antioxidants
A great winter squash to add to your meal!
Chicken breasts are equally as healthy. Chicken is high in protein and great to helping to maintain a healthy lifestyle. It has important amino acids that are the building blocks to muscles. Adding chicken breasts to your diet will help increase your muscle mass and build muscle back up after breaking it down in the gym.
- Protein
- Iron
- B Vitamins
- Phosphorus
- Potassium
- Zinc
- Vitamins A, K & C
- Folate
And more! Chicken is a fantastic source of protein you should incorporate regularly into your diet.
- 1 spaghetti squash
- 2 chicken breasts
- 4-5 strips bacon (read the labels for paleo & whole30 compliant)
- 3 Tbsp avocado oil (olive oil or coconut oil)
- 1 tsp sea salt
- 1/2 tsp coarse ground pepper
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Preheat oven to 375 degrees.
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Rinse spaghetti squash. Cut in half lengthwise. Scoop out seeds. Place cut side down in a baking dish with 3 cups of water.
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Bake for 40 minutes or until a fork easily pokes through the skin.
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In a skillet over medium heat, add one tablespoon avocado oil and chicken breasts. Cook covered for 20-25 minutes. Turning the chicken oven about halfway through. Cut into the thickest part of the chicken to ensure it's cooked all the way through. Remove from skillet, cut into bite size pieces, about 1" cubes.
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Cook the bacon in a skillet for 5-8 minutes or until fully cooked and crispy. OR line a baking sheet with tin foil, place bacon strips on foil, cover with another sheet of tin foil and bake in the 375 degree oven for 12-15 minutes or until fully cooked and crispy.
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Remove bacon from skillet or oven and chop to small pieces.
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Remove spaghetti squash from oven. Using a fork, scrape the inside of the squash out and place in a large mixing bowl.
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Add the cubed chicken, bacon crumbles, avocado oil, sea salt, and pepper. Toss together. Serve.
Store leftovers in an airtight container in the fridge for up to 5 days.
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