Twice Baked Chicken, Mushroom, Bacon Alfredo with Spaghetti Squash
A fun twist on a family favorite! Dress up your spaghetti squash with the bold flavors of chicken and bacon, baked twice to perfection!
Equipment
- Baking Dish
- Kitchen knife
- Skillet
Ingredients
- 1 large Spaghetti Squash
- 4 strips Bacon
- 1 small Onion
- 2 cloves Garlic
- 2 handfuls Mushrooms I used baby bella
- 1 medium Chicken Breast, precooked
- 3 handfuls Spinach
- 1/2 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper
- Salt and Pepper
- 1/3 cup Stock
- 1/4 cup Heavy Whipping Cream
- 1/3 cup Mozzarella Cheese or Italian Blend A little more for topping
- 1/4 cup Parmesan Cheese
Instructions
- Slice spaghetti squash in half lengthwise and scrape out inner seeds. Place open side down on a baking dish. Using a fork, poke a few holes through the outside skin. Bake at 350 for about 30 minutes or until a fork is easily inserted through the skin. Remove and allow to cool to the touch.
- While baking, heat skillet and add chopped bacon. As bacon cooks down, add chopped onion and sauté.
- When translucent, add sliced mushrooms, diced chicken, minced garlic, and seasonings. Stir well to cook.
- When veggies are softened, add in spinach to wilt down.
- When veggies are cooked through, add stock and heavy cream and stir well. As a low simmer forms, fold in cheeses and stir until sauce thickens. Turn heat to low and allow the sauce to combine. Adjust seasoning to taste.
- Using a fork and cooled spaghetti squash, going against the grain, create 'noodles' inside each squash half. Pour half of the sauce mixture into each squash and stir to combine.
- Top with remaining cheese and place bake in oven to cook until golden on top, about 15 minutes.
- Remove and serve with additional cheese for garnish. Enjoy!