Baked Chicken Carbonara with Spaghetti Squash
This creamy, decadent dish is one of my most requested, and guess what? My teenager asked for it as part of our meal-prep this week so of course I was all too happy to make it happen!
I have always been a sucker for Italian food. Of course when I first started this whole autoimmune journey, pasta (grains/ gluten) was one of the first things I gave up, so buh-bye Italian! At first it was hard...not gonna lie. I had grown so accustomed to flying in the door, boiling spaghetti, opening a can of Ragu or whatever, helping with homework, cleaning, the whole deal…but I learned a couple of things:
First, be patient. This whole transition is just that…a TRANSITION. It doesn’t happen overnight, and mistakes are gonna happen. And that is absolutely a-okay.
Second, be creative. When I first figured out how magical the spaghetti squash was, it was just a matter of time before I started trying to recreate my favorite Italian recipes. “Would coconut cream work with this? It’s so sweet! Surely not!” BUT BOOM….it works and it’s amazing! Don’t be afraid to try new things — you never know what new favorite thing you may discover!
Third, PREP. I know, it sounds horrible. But 1 of these carbonara’s produces 6-8 meals (depending on how big the hubs makes his portion). It’s totally worth the prep time.
Ok, enough of that. On with the recipe!