Squash à la Mode
Decadent indulgence with bacon and goat cheese crumbles on top, this squash and chicken dish is a complete and filling meal. Advance preparation of the chicken and squash make it quick, too!
INGREDIENTS
- 1 baked boneless, skinless chicken breast (about 8 to 10 ounces)
- olive or coconut cooking spray
- 3 strips bacon
- 6 to 8 baby Bella mushrooms, sliced
- splash of red wine (optional, but awesome)
- 1/2 tbsp minced garlic
- 2 cups fresh spinach
- 4 cups cooked spaghetti squash
- 3 ounces crumbled goat cheese
INSTRUCTIONS
- Cut the chicken breast into 1 inch pieces and set aside.
- Place a deep sauté pan over medium high heat. Lightly coat the bottom with cooking spray, then add the bacon strips. After two to three minutes, flip the bacon strips and continue cooking. Repeat until the bacon darkens and starts to crisp. Remove strips to a paper towel to drain.
- Leave the bacon drippings and add the mushrooms to the sauté pan. Splash a little red wine to deglaze the pan and add delicious flavor! Continue sautéing the mushrooms until they start to reduce, then add the garlic and spinach.
- Once the spinach wilts, add the spaghetti squash and chicken. Stir well, maybe add a little red wine if more liquid is needed. Continue until all ingredients are thoroughly heated.
- Divide on two dinner plates, then sprinkle with goat cheese and crumble the bacon over top. Enjoy!
Nutrition Facts
Servings: 2, Amount per serving: Calories
437,
Total Fat 16g (25% DV),
Sat. Fat 7g (35% DV),
Trans Fat 0g, Total Carb. 25g (8% DV),
Fiber 6g (24% DV),
Total Sugars 8g,
Protein 46g (93% DV).
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