It’s that time again. Squash season. I effing love squashes. No, like I REALLY really really really, oh really love them. There are so many of them to choose from! And they’re so colorful. The super market hasn’t looked this pretty in a while. Ugh, I’m like a child’s story book today. Gag me.
But for real. Colorado is looking pretty damn beautiful lately. I love fall. It’s been raining. There’s been lots of lightning. And it’s finally not 90 degrees in my room so I sleep through the ENTIRE night without a drop of sweat on me. Which is pretty impressive with my sweating history. Meaning present history. Wait, what?
Anywho, this recipe is a leftovers recipe. Have you not heard of this yet? Damn you new reader! Get with the program. The recipe is a recipe I made in the past, but my pictures looked as close to vomit as possible so not enough people were interested in trying it. SO, I’ve remade this recipe in hopes that more of you will try out this delicious recipe and love it as much as I do. The bummer part of this recipe is that, well, it just pretty much always looks like dog doo. I tried to fancy it up. Tried to make it look better from the last, but alas, it just ain’t gonna happen. So if you don’t try this recipe out because you think the picture looks gross, jokes on you, your taste buds will remain unpleased. And hate you.
I’m getting excited for the weekend. I will actually spend time OUTSIDE of the coffee shop for once this week and get around other people who love food as much as I do. Think about how weird I must look in the coffee shop when I’m editing pictures of food. Or looking at pictures of myself that are going into my cookbook. Talk about self centered. So, in hopes of showing people that I do like other people other than myself, I will be attending the Do it Better! Paleo Conference which will feature the amazing Michelle from Nom Nom Paleo, Melissa who is the Author of Well Fed Cookbook and The Clothes Make the Girl, and Holly from Holly Would if she Could. Yep. Pretty sweet f*cking line up. I’m pumped. Who wouldn’t want to learn from the best?! And I read their blogs when I was first starting out paleo. Pretty cool. You should go too!!
Soooo there is a dead squirrel outside my house and it smells really bad. I saw these two squirrels fighting in the trees the other day. I’m pretty sure a squirrel on squirrel murder occurred outside of my house last night. Do I call the police?
Leftovers: Chicken Bacon Alfredo
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1 spaghetti squash, cut in half lengthwise, seeds removed
- 1 larger delicata squash, cut in half lengthwise, seeds removed
- 1/2lb chicken tenders
- 4–6 slices bacon, diced
- 1/2 cup canned coconut milk
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Preheat your 425 degrees.
- Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
- Place open side down on a baking sheet (use aluminum foil or parchment paper for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
- Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil or parchment paper lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
- Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain.
- Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease.
- Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart though, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
- Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
- Now dice up your cooked chicken.
- Pour sauce over spaghetti squash and add your chicken to the mix.
- Mix well.
- Top with bacon. Duh.
- Eat it like you mean it.
Wow looks like my sort of meal. Shame I’ve never seen a spaghetti squash before. I’ll have to find out where I can get one
Can I just say how completely in love I am with your site and your recipes? My upcoming week is packed with recipes off of your site for breakfast, lunch, and dinner. Every. single. day. (Plus dessert recipes because, of course, there has to be dessert.) God bless your mad paleo kitchen skillZ! With a capital Z!
You know…..I understand that people will decide to eat what they want to eat, and I don’t fault them for that, but WHY IN THE WORLD do these people insist on believing they need to tell me what I should be eating!!!! This drives me absolutely INSANE!!!!! Stay outta my PLATE people!!! Sorry….I know that was off topic, but I just had to get that off my chest “) This recipe looks awesome:)
Hi – I made this with acorn squash, a splash of cayenne pepper, and pancheta, it was great – but the next day it was un-f’in-believable!!! Thank you! This will be a staple of mine.
Just found dinner for tomorrow night!!!
Made this tonight, couldn’t stop eating it! I am so excited for my lunch time leftovers tomorrow. Thanks for the amazing recipe, can’t wait to make more
I will be the first person in Switzerland to buy your cookbook when it comes out! Can hardly wait. Love squash, love this recipe. Hope you’ll do a write up about the seminar and give us the inside scoop 🙂
I LOVE squash and just last week explored the spaghetti squash alfrado combo – it is sooo good!! I always enjoy seeing what kind of meals other people come up with, great inspiration!!
Is there an alternative for the coconut milk? My husand doesnt digest coconut very well. 😉
It’s hard with paleo dishes. Does he do dairy? If so, you could use heavy cream. No it would not be paleo, but delish!
not quite the same, but maybe almond milk? Its still modertly thick for a sauce
Just made this tonight using zuccini, in the sauce added white pepper and chopped fresh basil (stems and leaves)…it wasn’t as thick as I would have liked it, maybe I’ll try to use coconut cream with a splash of coconut milk next time, but the taste was right on the money. This is going into the rotation 🙂
gonna make the pumpkin granola for breakfast tomorrow, yay!
Thanks Erika, so many people have been asking types of squash to substitute with no answer so I kept scrolling but was getting a bit tired of the squirrel comments haha. Anyway here in Aus I have yet to find a spaghetti or acorn squash so will def try the zucchini.. also the fresh basil tip.