Spaghetti Squash Chicken and Bacon Bake
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It really is. It's a spaghetti squash bake, with chicken, bacon and kale. It's creamy, garlicky and fills the void that those sizzling dishes of creamy pasta bakes left, after I tried to eat more healthily.
It's a spaghetti squash bake, but it reminds me of Tetrazzini. The recipe comes from Justin and Erica from the Real Simple Good blog, and I only added a few tweaks.
I've followed the recipe to the letter, except I took out the sausage and added in chopped chicken thigh meat, and snipped smoked streaky bacon. I didn't add broccoli or mushrooms, because I didn't have any, but I added a handful or two of finely chopped kale instead. The only other difference was I slice my spaghetti squash across its width rather than the length, to oven bake, as I find this results in longer spaghetti-like strands. It also keeps really well - one spaghetti squash made loads, so I kept it in a lidded glass container in the fridge for 2-3 days and just reheated what I needed for lunch or breakfast, as I got hungry. Brilliant.
Find the Creamy Garlic Spaghetti Squash Casserole recipe over at Real Simple Good - you can make the original recipe or use the substitutions I made.
I hope you love it.
By the way, if you're into AIP Italian recipes, you won't go far wrong with Ambra Torelli's ecookbook, The AIP Italian Cookbook, packed with recipes including lasagne, pizza and cannoli! Find out more here.
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Have you seen the ebook Best of AIP 2016? 120 recipes by 22 bloggers, all downloadable instantly. Go check it out!