Bacon & Brussels Balsamic Artichoke & Chicken Spaghetti Squash Bake
Do me a favor right now and try to say the name of this recipe three times as fast as you can. Phew! I'm tired just typing that out. I promise that the name is more complicated than the steps of this recipe! There are a few different steps, but all very easy!
When I initially made this recipe, I did not use bacon or Brussels sprouts and felt that it needed a little jazz. When I added those in, this became a major hit at my house! Spaghetti squash bakes usually leave me feeling hungry an hour after eating, but by adding the bacon and Brussels sprouts, this recipe provides a bit more satiety. If you're watching your fat intake, of course you can omit the bacon.
Despite the tongue twister of a name, the ingredients for this recipe are pretty minimal. I often use this as a weeknight dinner and then lunch the next day. Hope you enjoy!
1 large spaghetti squash
1 can quartered artichoke hearts, drained
2 lb boneless, skinless chicken breast
2 lb Brussels sprouts (I use the bag found at Costco--Ocean Mist brand)
4 slices of bacon
2 cups baby kale/spinach blend
1/2 c balsamic vinaigrette
salt and pepper to taste
Preheat the oven to 400 degrees.
Spaghetti squash: slice the spaghetti squash in half length-wise and place on a parchment-lined rimmed baking sheet. Roast about 40-45 minutes or until golden brown. (Knife should easily pierce the exterior.) When the spaghetti squash is done baking, scoop out the seeds and discard. Then, use a fork to loosen the noodles from the exterior.
Chicken: while your squash is baking, bring a large pot of water to a boil and add your chicken breasts. Cook for about 20-25 minutes. (Time saver tip: I often do this step earlier in the day or even the night before.) Once fully cooked, let cool on a cutting board. Then, chop into bite-size pieces.
Bacon: while your chicken and squash are cooking, fry your bacon to desired crispiness. When the bacon is done cooking, move to a paper towel-lined plate to let cool and de-grease.
Brussels sprouts: wash and chop your Brussels sprouts (in halves) and saute them about 10 minutes in the same pan you used for the bacon. You don't need to cook them fully, but you want them to soften a bit and caramelize them in the bacon grease.)
In a large bowl, combine all ingredients except the bacon. Mix together thoroughly to fully incorporate.
Place mixture in a large casserole dish, season with salt and pepper, and crumble the bacon into tiny pieces on top of the mixture.
Bake for about 10 minutes at 350 degrees, just long enough to allow the ingredients to warm together.
(Makes 6 servings.)
Per serving: Calories: 353; Fat: 8g, Carbs: 17g, Protein: 52g
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Photo credit given to Little Bit of Real Food & Real Talk. Recipe adapted from: https://littlebitsof.com/2018/02/balsamic-artichoke-chicken-spaghetti-squash-bake/