One of the best ways to enjoy the spaghetti squash is to bake in like a casserole.

This recipe takes 2 1/2 hours to prepare, but is mainly hands-off. Makes 12 servings, so you will have plenty of left overs.

Reheats very well.

Shopping List

SPICES:

1 T salt

1/2 t black pepper

TOOLS:

350 degree oven

Roasting pan (9x 13)

Large skillet ( 12 inches)

Large mixing bowl

Hand Blender

Large mouth 8 oz jar

1/2 Sheet tray

Knife and cutting board

PROTEIN:

4 boneless, skinless chicken breasts

6 strips of bacon

6 large chicken eggs

1 C greek yogurt

VEGETABLES

2 medium yellow spaghetti squash

2 large heads of broccoli

1 yellow onion

1 pack of fresh dill

1 pack of fresh chives

1 bunch of parsley

Method:

The squash is going to be roasted in the oven. The bacon is cooked first, then the chicken is cooked in the bacon fat. Then the broccoli is cooked, all in the same skillet.

The sauce is a mayo based with added herds.

The squash is going to be removed from its skin. The chicken shredded, and bacon chopped.

Everything is mixed together in a bowl with raw eggs, then baked together as a casserole.

CUT the spaghetti squash in half

SCOOP out the seeds

Place the halved squash in baking dish with 1/2 inch of water

BAKE at 350 for 1 hour, or until the outside flesh is soft to the touch.

HEAT up your skillet, and COOK bacon strips until crispy.

be sure to add some fat to the pan before adding the bacon. It needs a little starting fat
cook bacon at a moderately low heat

REMOVE the bacon from the pan and set aside.

COOK the chicken in the bacon fat on medium heat for 10 minutes

FLIP over when the white reaches around the edges and COOK for an additional 5 minutes

Remove from pan and set aside to cool

COOK the broccoli and onions in the skillet until tender.

SCRAP up the brown bits in the pan as you saute the vegetables.

While the squash, chicken, and vegetable COOL DOWN, make the mayo-based herb sauce.

In a jar that is wide enough for the immersion blender to fit ADD:

1 egg

1 t mustard

1 T chopped chives

1 T chopped dill

1 T dried parsley

2 t dried basil

1/2 t salt

1 T rice wine vinegar or lemon juice

1 clove garlic

1/2 t black pepper

ADD oil up to the top of the jar, leaving enough room for the immersion blender to fit

PLUNGE the hand blender into the jar, all the way to the bottom. TURN ON, and leave the blades all the way at the bottom. You will immediately begin to see the emulsification happening. Wait until the emulsification is almost complete before beginning to move the hand blender up and down to finish the process.

SCOOP the yogurt into the jar, and blend to combine. Your dressing is now ready to use

Now, time to SHRED the squash and chicken, then combine everything in one large bowl.

To shred the squash, use a fork to gently pull out the threads. The noodle type fibers will easily detach from the outer shell and separate. You will quickly understand why this squash is called a spaghetti squash. So satisfying!

PULL the chicken into bite-size chunks. You can do this with your hands, you can clearly see the fibers.

CUT the bacon into small chunks.

CHOP the parsley, and left over chives and dill from making the dressing