4 chicken breasts
2 large spaghetti squash, split in half long ways (like a football) and deseed
3/4 cup of chicken broth, unsalted
5 slices of bacon, cut into small strips crosswise
4 teaspoons of sea salt
2.5 teaspoons of coarse ground black pepper
4 teaspoons minced garlic
4 egg whites plus one whole egg
2 cups of freshly grated parmesan cheese
1 cup of green onions, chopped (scallions)
Pre-heat oven to 400 degrees F.
Split the spaghetti squash in half and scraped out all seeds. Place face down on a non-stick cookie sheet. I use Non-stick Reynolds Foil. Add just a little water to the bottom of the pan, this help keep moist and steam. Let it bake for 35 to 45 minutes or until the outside shell is soft to the touch. Let it cool, then flip over.
Meanwhile, lightly season chicken breast with some fresh garlic, black pepper, and sea salt (Not included in the ingredient list). Place the chicken breast in the oven after the spaghetti squash has been cooking for 20 minutes and cook for 20 minutes. This way both chicken and spaghetti squash will be done about the same time.
In a large pan, over medium heat, cook bacon pieces until it becomes crispy. Note, to make it healthier, you do not have to use bacon or you may use turkey bacon.
Transfer the spaghetti squash by scraping it out and into 4 serving plates, since it serves 4. Cut chicken breasts into pieces and place a single breast on top of the spaghetti squash.
In a separate pot, add chicken broth, minced garlic, and heat up but do not boil.
In a medium bowl, whisk the eggs together with the parmesan cheese. Season with salt and pepper. Combine the eggs and bacon pieces in the heated chicken broth, but do not let the eggs set, so keep stirring (VERY IMPORTANT). You are making a sauce. Once it thickens and turns white, pour over the chicken and spaghetti squash. Add scallions on top and serve. This will be added to your family favorites. Flex the guns, and post on your Facebook wall.
Stay on The Hunt, H.U.N.T. Strong my friends!