Whole30 spaghetti squash boats are packed with flavor from bacon, tomatoes, spinach, sun-dried tomatoes, and delicious cream sauce. This paleo Tuscan spaghetti squash recipe with chicken makes an easy, healthy dinner.
Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes.
Heat the olive oil in a large skillet over medium-high heat. Dice the chicken into small bite-sized pieces and add to the skillet. Season with salt and pepper. Cook 3-4 minutes per side until browned and cooked through. Transfer to a plate.
Add the bacon slices to the skillet and cook until crispy, about 5-7 minutes. Remove from skillet and crumble once cooled.
To the skillet along with the bacon grease add in the sliced mushrooms, diced tomatoes, and garlic powder. Let cook 2-3 minutes until the mushrooms start to soften.
Add the spinach and sun-dried tomatoes to the skillet and continue to stir until the spinach is wilted. Add the chicken back in and simmer 2-3 minutes. Stir in the crumbled bacon and taste for salt.
Serving Size: 1/4 entire recipe, or 1/2 of a spaghetti squash boat.