This is a recipe rehab for a classic pasta dish that we all know and love (and want to eat, and eat, and eat.) I have made into something you won't have to feel guilty about!
SWAPS + QUICK COOKING TIPS:
If you don't want to roast a squash, you can buy zucchini noodles for a quicker prep.
Preheat the oven to 425 degrees F. Place the halved spaghetti squash on a baking sheet facing up. Spray with a bit of oil + bake until tender when forked- roughly 30 minutes.
Meanwhile, in a skillet over medium heat, cook the bacon slices. Grease can jump, so we use a spray guard over the pan. Remove the bacon and set aside on a paper- towel lined dish to soak up some of the residual oil.
Toss the onion into the skillet and cook until lightly browned-roughly 5 minutes. Toss in the garlic + cook for 1 minute.
Add the chicken and cook thoroughly- roughly 10 minutes. Add the coconut milk and tomato paste-stir until well mixed. Let simmer for 20-25 minutes. Slice the bacon and toss it into the pan with the spinach- lightly stir for 1 minute until spinach is mildly wilted, remove from the heat.
Serving Size 1/2