By Karnivore Kayla
This spaghetti squash casserole recipe can really be transformed into anything your
mouth truly desires. Buffalo chicken, pizza, tacos, or in this case, chicken carbonara!
Now personally, I’ve never had the pleasure of eating real life authentic chicken
carbonara, not because I’ve always been a clean eater (that’s a fat lie), but I was a
picky eater and it sounded too rich. At this point in my non-adolescent age, I crave
richness especially since I don’t allow myself to indulge in cheese or milk products. But
that doesn’t mean the craving can’t be met by other fatty, delicious foods like avocados,
nut butters, ghee, lard, etc. The bacon fat is key to bringing out the flavor in this
casserole, so don’t be afraid to keep a couple tablespoons in the pan to get saucey
with! Just as a side note, the TWO ingredients that are staples for this recipe are the
spaghetti squash, and the eggs. With those two ingredients as a base, you can make
any combo you like! This is a recipe from PaleOMG’s new cookbook:
1 spaghetti squash
1 rotesserie chicken
1 can quartered artichoke hearts (14oz)
2 cups spinach
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/4 tsp. nutmeg
1/4 tsp. pepper
4 eggs, whisked
Parsley for garnish
1. THE best and easiest way to cook a spaghetti squash…Cut the top off, cut the
squash in half (hot dog style), then place in a crockpot with about 1” of water in it, and
cook on high for 3 hours (more or less).
2. Shred the entire rotesserie chicken and set aside (BONUS! Save the carcus for stock
*scroll down for recipe*).
3. Cut bacon into lardons and cook in a saucepan until crispy then set aside.
4. Dice onion and cook in the bacon fat until translucent.
5. Add artichoke hearts, seasonings, and spinach until cooked down, add chicken, then
simmer for about 5 minutes.
6. With a fork, scrape spaghetti squash strings into a large baking dish and add chicken
7. Add whisked eggs into the dish and fully combine.
8. Bake at 350 for 1 hour.
Place chicken carcus in a crock pot and fill with water just until it covers the carcus.
Pour 2 tsp. apple cider vinegar in the pot, along with 1/2 diced onion, 1 peeled and
diced carrot, 3 garlic cloves, and 1 tsp. of sea salt. Cook on low for 10-24
hours…depending on how rich you enjoy your stock!