I’m back!! And I come with a gift…BACON!! The caveman in me appreciated this home cooked meal, even if it wasn’t cooked over an open fire. However, I did hear some grunts in between small breaths while my family was shoveling this into their mouths.
2 small spaghetti squash
4 cups broccoli
1 teaspoon olive oil
6 cups cauliflower (or 2 small heads)
1-1/2 cups chicken broth (preferably home-made)
1 pound chicken thighs
1 pound bacon
2 teaspoons sea salt, divided
I cooked my spaghetti squash in a new way tonight. I cut them in half, lengthwise, scooped out the seeds, and placed them in a pre-heated 375-degree oven directly on the oven rack, cut side up. Bake for 45 minutes. This can be done early.
When the squash is done, increase the temperature of the oven to 425-degrees. Place the chopped broccoli on a pan, drizzle with the olive oil and 1 teaspoon of salt. Bake for 20 minutes.
While the broccoli is roasting, put your chopped cauliflower into a big pot with the chicken broth. Put a lid on it and cook for 10-15 minutes over medium heat. Place the cooked cauliflower and broth into a food processor with 1 teaspoon salt and process until the consistency of mashed potatoes.
In a large pan, cook your bacon until crispy over medium heat. When the bacon is done, dry it off with paper towels and then chop it into small pieces. Immediately put the chicken thighs into the bacon grease and cook until done (approximately 10 minutes per side). When the chicken is done, slice into small pieces.
Place some spaghetti squash on your plate, followed by the mashed cauliflower, some roasted broccoli, bacon and chicken.