Smokey Chicken Spaghetti Squash Casserole
A NEW family favourite! This recipe was inspired while walking around the grocery store hungry one day, haha. I was craving this and craving that and threw it into my cart. The end result made my husband light up and ask “is this on the blog yet?” That is always a sure sign I have a winner! So, I made it again measuring out all of the ingredients so I could share it with you all.
Casseroles to me are cheesy/dairy filled gooey plates of comfort. However, this Paleo Smokey Chicken Spaghetti Squash Casserole makes up for all that missing dairy by way of bacon fat 
It takes a little time to make because of the time it takes to cook the spaghetti squash, but it can all be easily put together ahead of time and heated in the oven at a later time or day.
This recipe is 21 Day Sugar Detox Friendly and Autoimmune Protocol Friendly (if you use the carrot instead of the bell pepper…also if you are on a strict AIP diet or are particularly sensitive do no use the paprika or chili powder. I seem to be able to handle a little bit of that stuff here and there. Switch it out for some other herbs like oregano or thyme.)
- 2 average sized Spaghetti Squash cut in half seeds removed
- 1lb ground chicken/turkey/pork
- 8 slices of bacon
- 2 cups of brussel’s sprouts quartered
- 12 cremini mushrooms sliced
- 1 large leek sliced (white only)
- 2 carrots julienned or diced red pepper
- ½ tsp paprika
- ¼ tsp chipotle chili powder
- 1 tsp garlic powder
- sea salt and pepper to taste
- Preheat oven to 400F
- Season the inside of the spaghetti squash with sea salt and pepper. Place them face down on a greased baking sheet for about 40minutes or until fork tender.
- While the squash is cooking, fry up the bacon in a large skillet and set aside. Pour off all of the bacon grease for later use, except about 2 tbsp. Heat the skillet again to a medium heat and add your ground chicken. Cook for a few minutes and then add in the paprika, chili powder and garlic. Cook fully aprox. 15-20 minutes. Remove and set aside in a large bowl
- Heat the skillet again to a medium high heat adding another tbsp. of bacon grease or so. Add the brussel’s sprouts. Sautee for about 3 minutes. Add the mushrooms, leek, and carrot (or bell pepper) Sautee for another few minutes until everything is brown and just tender. Add to the bowl of browned chicken.
- Once the spaghetti squash is finished cooking, use a fork to scrape out the *noodles* Add the noodles to the large bowl with ground meat and veggies. Break up the bacon into pieces and also add it to the bowl. Toss all of the ingredients together until well integrated. Taste and season as desired with sea salt and pepper.
- Grease a lasagna style baking dish with some more of that bacon grease. Pour all of the mixed ingredients into the baking dish pressing down slightly. Place it in the 400F oven for another 20 minutes to let the flavours all mingle. Or you can make it ahead place it covered in the fridge and heat up at a later time.
