Chicken Bacon Casserole
Here’s what you’ll need:
1 medium spaghetti squash( I used 700 grams)
4 slices of bacon, cubed( I used Applegate Farms)
2.5 oz red bell pepper, diced
2.5 oz yellow bell pepper, diced
3 oz yellow onion, minced
2 garlic cloves, minced
1 pound ground chicken
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup Bolthouse Farms ranch
92 grams of egg whites
Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8×8 glass baking dish.
While the spaghetti squash cooks, place a large sautee pan over medium heat, add bacon, and cook until crispy, about 10 minutes. Remove and set aside. You’ll want to leave behind about 2 tablespoons worth of bacon fat to feel free to remove any excess once bacon has cooked. Add peppers, onion and garlic cloves and cook for about 10 minutes, until onion is translucent.
To the pan with the peppers and onion, add the ground chicken along with the garlic powder, salt, black pepper, and cayenne pepper. Use a spoon to break apart the chicken and cook until no pink remains, about 10 minutes.
Use a fork to scrape out the spaghetti squash strings and place in the pan with the chicken mixture and ranch and mix well. Add to greased 13 x 9 baking dish, pour eggs whites ovder top, then sprinkle the crispy bacon on top.
Place in the oven to bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.
I broke it down to macros per OZ so depending on how hungry I am, I can weigh out more or less. Last night for dinner I ate 7, 1 oz servings and the total macros for that were
12.7 carbs
10.2 fat
21.5 protein
