You probably think that the title does not go with a Lean and Green meal, but you will be surprised. All you need to do is choose your ingredients carefully and voila, you have a delicious dinner full of flavor and guilt free!
So let’s start by preparing your spaghetti squash before we move on.
Slice in half and remove all the seeds. Brush with a little olive oil and a light sprinkle of salt, poke a few holes on the bottom and place on a baking dish lined with parchment paper in a 400 Deg F oven for aprox 30 minutes.
Remove from oven and when not too hot to handle, lightly remove spaghetti squash with a fork and set aside.
Now it’s time to put this lovely dish together, for this you will need, this recipe makes 3 portions!
- 2 cups of spaghetti squash
- 1lb of chicken breast cut into small cubes
- 2 slices of turkey bacon cooked in a pan until nice and crunchy ( do not add any fat) and then chopped into small pieces
- 1 cup of low fat mexican cheese (divided in 2)
- 1 green chilli minced
- 2 garlic cloves minced
- 1/4 cup of chopped cilantro (you can leave it out if you don’t like it :-))
- 1 cup of unsweetened almond milk (or low fat milk)
- 1/8 cup of lite ranch dressing
- Salt and Pepper to taste
Grab your favourite pan and cook the bacon till nice and crispy, remove and use same pan to saute the garlic and chicken and cook for a couple of minutes.Add the green chilli and cook for one more minute.
Now we add the almond milk and lite ranch dressing and cilantro and cook until it starts thickening a little bit.
Add half of the cheese (1/2 cup), quickly mix it all together and wrap it up by adding the spaghetti squash and 3/4 of the chopped bacon (we will use the rest to top off this dish). Add an extra pinch of salt and pepper to taste.
Now it’s time to preheat your oven to 350 deg F.
Divide your mixture into 3 oven proof dishes and top with remaining cheese and reserved bacon or you can also use one large one if you want to of course. Bake in oven for 10 – 15 minutes or until cheese is melted.