Nutritional Wisdom with Carly Pollack

Spaghetti Squash with Roasted Garlic, Mushroom and Bacon Cream Sauce

Planks, Love and Guacamole 

Spaghetti Squash with Roasted Garlic, Mushroom and Bacon Cream Sauce

1 pound skinless boneless chicken breast, sliced thin
4 slices bacon
1 whole spaghetti squash, roasted
1 package organic mushrooms, sliced
2/3 cup Vegenaise
3 cloves garlic, sliced
1 tsp sea salt
1 tsp black pepper
1 tsp Italian seasoning
1 tbsp fresh parsley

To roast the spaghetti squash: Preheat oven to 350F. Line a cookie sheet with parchment paper. Slice squash in half lengthwise. If it is huge, you can roast it for about 10 minutes to soften it, then slice it. Remove the seeds with a spoon. Oil the inside of the squash with melted ghee. Lay the squash inside down, skin up, on the parchment paper. Roast in the oven for about 35 minutes, or until fork tender. Let it cool. When it is cool enough to handle, remove the "spaghetti" strands with a fork.

After the spaghetti squash is roasted, heat a large pan on medium. Cook the bacon in the pan. While bacon is cooking, season chicken with sea salt, pepper and Italian seasoning- this is in addition to the ingredient list. You will add the 1 tsp sea salt, 1 tsp black pepper and 1 tsp Italian seasoning in later. Remove bacon when it is cooked and chop it. Set side. Cook the chicken in ghee in another large oven safe dish. Add the sliced mushrooms to the pan when chicken is cooked. Add the sliced garlic, sea salt, black pepper and Italian seasoning. Cook garlic for about 2 minutes. Add the chopped bacon back in. Add the cooked squash. Add the roasted garlic and Vegenaise and mix until all is combined, evenly coated and sauce is warmed. Garnish with fresh parsley.

3-4 servings