Tuscan Chicken Spaghetti Squash Boats

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon, uncured
  • 3/4 lb Chicken breast

• Produce

  • 1/4 tsp Garlic powder
  • 4 oz Mushrooms
  • 1 Spaghetti squash, small
  • 3 cups Spinach
  • 2 tbsp Sun dried tomatoes
  • 1 (14.5 oz can Tomatoes

• Refrigerated

  • 3/4 cup Almond milk

• Baking & Spices

  • 2 Salt and pepper
  • 1 tsp Tapioca

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on wickedspatula.com

Description

Ingredients

• 1 small spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper
• 3/4 lb chicken breast
• 1 tablespoon olive oil
• 4 slices uncured bacon
• 4 oz sliced mushrooms
• 1 (14.5 oz) can diced tomatoes, rinsed and drained
• 1/4 teaspoon garlic powder
• 3/4 cup almond milk
• 1 teaspoon tapioca
• 3 cups spinach
• 2 tablespoons sun dried tomatoes
• Salt and pepper, to taste
• 1 small spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper
• 3/4 lb chicken breast
• 1 tablespoon olive oil
• 4 slices uncured bacon
• 4 oz sliced mushrooms
• 1 (14.5 oz) can diced tomatoes, rinsed and drained
• 1/4 teaspoon garlic powder
• 3/4 cup almond milk
• 1 teaspoon tapioca
• 3 cups spinach
• 2 tablespoons sun dried tomatoes
• Salt and pepper, to taste

Directions

• Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes. Heat the olive oil in a large skillet over medium high heat. Dice the chicken into small bite sized pieces and add to the skillet. Season with salt and pepper. Cook 3-4 minutes per side until browned and cooked through. Transfer to a plate. Add the bacon slices to the skillet and cook until crispy, about 5-7 minutes. Remove from skillet and crumble once cooled. To the skillet along with the bacon grease add in the sliced mushrooms, diced tomatoes, and garlic powder. Let cook 2-3 minutes until the mushrooms start to soften. In a measuring cup or small bowl whisk together the tapioca with 1 teaspoon hot water. Stir into the almond milk. Pour the mixture into the skillet and stir. Add the spinach and sun dried tomatoes to the skillet and continue to stir until the spinach is wilted. Add the chicken back in and simmer 2-3 minutes. Stir in the crumbled bacon and taste for salt. To serve scrape the squash strands into a pile of pasta in the squash shells and top with the Tuscan chicken mixture.
• Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes. Heat the olive oil in a large skillet over medium high heat. Dice the chicken into small bite sized pieces and add to the skillet. Season with salt and pepper. Cook 3-4 minutes per side until browned and cooked through. Transfer to a plate. Add the bacon slices to the skillet and cook until crispy, about 5-7 minutes. Remove from skillet and crumble once cooled. To the skillet along with the bacon grease add in the sliced mushrooms, diced tomatoes, and garlic powder. Let cook 2-3 minutes until the mushrooms start to soften. In a measuring cup or small bowl whisk together the tapioca with 1 teaspoon hot water. Stir into the almond milk. Pour the mixture into the skillet and stir. Add the spinach and sun dried tomatoes to the skillet and continue to stir until the spinach is wilted. Add the chicken back in and simmer 2-3 minutes. Stir in the crumbled bacon and taste for salt. To serve scrape the squash strands into a pile of pasta in the squash shells and top with the Tuscan chicken mixture.