Spaghetti Squash with Chicken, Bacon & Broccoli Rabe

Happy Tuesday Bluesday friends. I am back with a new recipe for you this week and there is BACON in it. You may have heard that bacon is once again being demonized in the news but don’t worry I will clarify a few things tomorrow in a post about it all. For now, you can enjoy the three recipes I made yesterday with bacon 1) below, 2) here and 3) here...because when you have a pack of bacon, you do not let it go to waste! Especially when it’s local and from a great source.

This past week we received broccoli rabe in our Field Goods bag and I was determined to make a simple recipe that tasted delicious and avoided the bitter flavor that broccoli rabe normally exudes. One of my friends recommend blanching the broccoli rabe before using it in a dish, and it worked! Check out the recipe below and cook through your fall vegetables.

Broccoli rabe is rich in nutrition so not only are you in for a treat as far as taste goes, you will also be eating one of nature’s superfoods, if those exist. This green leafy vegetable is packed with vitamins A, C and K as well as potassium, iron, calcium and dietary fiber. Holy nutrition! Not to mention I added a few other veggies to this dish to make it one big vegetable party for your week, most of which can be found this time of year at your Farmers Market or in your CSA share.

If you don’t like the bitter taste, check out the note at the bottom of the recipe for a more mild taste! Thanks to my friend Chia for recommending this method.

Enjoy!

Spaghetti Squash with Chicken, Bacon & Broccoli Rabe

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Ingredients

Scale 1x2x3x

• 1 medium spaghetti squash, sliced in half lengthwise, seeds removed
• 4 slices of bacon, chopped in 1/2″ slices
• 1–1/2 lbs chicken breast, sliced into 1” slices
• 1 onion, sliced thin
• 4 cloves garlic, minced
• 2 carrots, shredded
• 1 bunch broccoli rabe, chopped, stems removed (about 4 cups chopped)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Red pepper flakes, optional to taste

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Instructions

1. Preheat oven to 400°F. Place spaghetti squash face down on lined baking sheet and bake in oven for 40 minutes or until fork tender.
2. Blanch broccoli rabe if desired (see notes below)
3. While spaghetti squash is in oven. Fry bacon over medium heat in a large skillet until crispy, remove bacon and place on a paper towel lined plate.
4. Reserve bacon fat in skillet and add chicken, cook over medium heat until no pink is seen ~7 minutes. Add onions, garlic, carrots, broccoli rabe, olive oil, salt and pepper. Saute for an additional 5-7 minutes until chicken cooked through and flavors well combined.
5. Remove spaghetti squash from oven, allow to cool for 5 minutes. Using a fork, remove spaghetti-like strands from squash and top with chicken mixture.

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Notes

If you do not enjoy the bitter taste of broccoli rabe, blanch it before adding it to the dish. You can boil a pot of water, add the broccoli rabe for :30 seconds, then strain it and add it to a bowl with ice water. Remove from ice water and pat dry before tossing in skillet.

Alright,  I hope your week is off to a great start. Enjoy this recipe and let me know how you like broccoli rabe! And don’t be shy! Share your dishes with me on Facebook, Twitter, Instagram or in the comments below

xoxo,

Sassy