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Spaghetti Squash Bolognese

Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

 1 spaghetti squash, halved
 4 cups baby spinach
 1 lb ground white meat chicken or turkey
 5 slices of natural bacon
 ½ cup full fat coconut milk
 3 oz tomato paste
 2 garlic cloves, minced
 1 yellow onion, diced
 1 dash sea salt
1

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.

2

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.

3

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.

Nutrition Facts

Serving Size 1/2

Servings 2