Ingredients

The following ingredients have 4 Servings
  • 1lb uncured bacon, cut into 1/2 inch squares
  • 1 medium sized spaghetti squash
  • 1/2lb chicken tenders, diced
  • 1 can/jar artichoke hearts, cut in half or into fourths
  • 5-6 cups spinach (just get a crap ton and call it good)
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • salt and pepper, to taste

Instruction

  • Preheat your oven to 425 degrees.
  • You will first need to get your spaghetti squash cooked. Cut it in half, pull out the seeds and threads with a spoon. Be aggressive, and strong. Place open side down on a cookie sheet and bake for 20-25 minutes or until the skin “gives” when you press on it.
  • Now, pull out a large pan and place over medium-high heat. The higher the sides of the pan, the less bacon grease burns you will encounter. Don’t say I didn’t tell you. Add your cut pieces of bacon to the pan to let cook, stirring occasionally so the bacon doesn’t burn.
  • Once the bacon is done cooking, use a slotted spoon to place the bacon in a bowl to add back to the pasta later and remove 1/2 of the bacon fat in the pan. I used a jar to place my bacon fat in so I can cook over things with it later.
  • With 1/2 of the bacon fat remaining, add the mined garlic and diced onions to let cook down.
  • Once the onions begin to become translucent, add the diced chicken.
  • When the chicken is almost done cooking, add your artichokes.
  • Your spaghetti squash should be done cooking at this point so take it out of the oven, use a fork to de-thread it, and add the threads to the pan.
  • Re-add your diced bacon.
  • Then add your spinach.
  • Mix thoroughly to incorporate everything together
  • Cover and cook on low for 5-6 minutes, or until the spinach slightly wilts.
  • Consume!!