Spaghetti Squash Carbonara

Directions

1. Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
2. Slice spaghetti squash in half lengthwise, scoop out the seeds and place open side down on the lined baking sheet. Place in the oven to bake for about 30 minutes. Once done, remove from the oven and set aside to cool enough to handle.
3. While the spaghetti squash cooks, chop and place bacon in a large skillet over medium heat. Cook until it just starts to get crispy. Remove and set aside on a paper towel lined plate and reserve bacon grease in the pan
4. In the same pan, add chicken thighs to the pan and season with half the Italian seasoning, salt and pepper. Cook for about 6 minutes, until the bottom gets golden brown and then flip. Season with the rest of the Italian seasoning, salt and pepper and cook for another 6 or so minutes, or until chicken is fully cooked. Remove and set on a cutting board. Turn heat off and leave skillet as is. Cut the chicken into thin strips.
5. Combine almond milk, chicken broth, sea salt garlic powder and arrowroot starch in a bowl and whisk to combine. Set aside.
6. Once spaghetti squash is done and has cooled just enough to handle, scoop the flesh out with a fork onto the sheet pan you cooked it on. Discard the shells.
7. Turn the heat on the pan you cooked the chicken in to low. Stir the almond milk mixture again to dissolve the arrowroot starch. Add the sauce mixture to the pan. Increase heat if needed to bring the sauce to a low simmer. Stirring frequently, simmer sauce for 3-4 minutes, or until it thickens.
8. Add the spaghetti squash noodles to the pan and mix to coat with the sauce. Add spinach to the skillet and mix in. Simmer for 2-3 minutes, until spinach wilts. Add bacon and chicken back to pan. Mix ingredients.
9. Serve and top with cheese (optional) and chopped parsley. Enjoy!

Credit: Real. Simple. Good