2 Tablespoons olive oil, coconut oil or butter, for greasing the pan
¾ lb bacon, cut into lardons
½ medium yellow onion, minced
3 cloves garlic, minced
1 (14-ounce) can artichoke hearts, chopped
1 pound cooked chicken, finely chopped (Juli used rotisserie chicken & so did we)
2 cups fresh spinach, chopped
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
½ teaspoon fine sea salt
¼ teaspoon black pepper
4 large eggs, whisked
chopped fresh parsley, for garnish
Instructions
Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger on it. Remove the squash from the oven and reduce the oven temperature to 350°F.
Grease a Dutch oven or an 8-inch square glass baking dish with olive oil.
Let the squash cool for 5 minutes, remove the seeds, then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat, cook the bacon until crispy, about 10 minutes. Remove with a slotted spoon and set aside on a paper towel.
Remove some of the bacon fat, leaving ¼ cup in the pan. Add the onion and garlic and cook for 2 to 3 minutes, until the onion is soft and translucent. Then add the artichoke hearts, chicken, spinach, garlic powder, nutmeg, salt, pepper and mix well. Cook for 3 to 4 minutes, until well combined.
Add the chicken mixture and bacon to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
Bake for 1 hour or until the top forms a slight crust that doesn't give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with fresh parsley.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-juli-bauers-paleo-cookbook-chicken-carbonara-casserole/