Spaghetti Squash Carbonara with Grilled Chicken

No picture? Why? Because I am a perfectionist and didn't get this dish to look appetizing in my pictures. I will let you use your imagination on how this looks. So let's start. Close your eyes, think of bacon. Bacon. That should be enough to want you try this recipe, right? No? Okay. Try adding grilled chicken and Parmesan cheese to that thought. That should do it.

I was super excited to make this recipe so that picky pants and I could try something full of flavor, yet a bit on the healthier side too. Well, yeah... I say healthy, and he immediately shuns the idea. Oh well. He liked the bacon though. So, if you're not as picky as him (which should include the entire universe), then you should definitely try this recipe. Crystal, a coworker of mine, says that it is one of the best dishes I have brought in... Whether she's just being nice or she really means it, well, that's up for you to decide. 

RECIPE

Ingredients

1 large spaghetti squash

2 chicken grilled chicken breasts

6 slices of bacon, cut in small strips (or more if you'd like)

1 tablespoon of minced garlic

1/4 cup of chicken broth

2 egg yolks plus 1 egg whole egg

1 1/4 cup of grated Parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. 
2. Cut the squash lengthwise in half, scoop out the "guts" and place flesh side down in a baking dish. 
3. Add 1/4 inch of water to the pan and cook for about an hour. If the squash is not soft, continue cooking for ten more minutes.
4.  Let the squash cool and then fork out the strands.
5. Add the bacon to a saute pan and cook until crispy. Add garlic and chicken broth and let the broth cook down. 
6. In a separate bowl, whisk the eggs and cheese. Lower the heat of the pan and then combine mixture to the saute pan. Be careful not to cook the eggs.
7. Once eggs are warmed through, add squash, salt and pepper. Fold in the mixture to the squash, top with grilled chicken and serve immediately.