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Thursday, October 12, 2017

Whole 30 Butternut Squash Carbonara with Apple & Bacon

Total fall comfort food. This carbonara still has all the richness of the traditional dish (hello bacon and eggs) but is filled with veggies and happens to be Whole 30 approved. The best part is, it comes together in ONE PAN in 30 minutes. Perfect weeknight dinner. I used dried rosemary and fresh thyme, but feel free to use your favorite fresh herbs (sage would be awesome). 


- 4 slices bacon
- 2-3 boneless skinless chicken breasts (about 1 lb.)
- 2 Tbs. Ghee (or grass-fed butter*)
- 1 red onion diced
- 1 apple diced (I used honeycrisp) feel free to peel, although, I left the skin on
- 20 oz. spiralized or shredded butternut squash (about 1 whole butternut squash) *Can sub equivalent amount of sweet potato. I purchased mine pre-shredded from Aldi.
- 1 cup fresh greens (spinach, arugula, whatever you have on hand)
- 2 eggs, whisked together
-  1 tsp. Kosher salt
- Spices- I used  1/2 tsp. dried rosemary, fresh thyme and 1/2 tsp. onion powder- fresh rosemary or sage would also be great!

*Grass fed butter is a good substitution if you aren't doing a Whole 30.


Heat up large skillet or cast iron pan and cook bacon until done. Remove bacon and leave grease. Rub Chicken breast with kosher salt, dried rosemary and onion powder. Turn heat to medium-high and sear chicken on both sides 2-3 minutes until brown. Cover pan and turn down heat to medium. Cook for another 8-10 minutes until internal temperature reaches 165 degrees (this is where a kitchen thermometer can be super handy). Remove chicken and turn heat up to medium-high again. Add Ghee or butter and then diced onion and apple. Stir, scraping up browned bits at the bottom of the pan. Cook for about 5 minutes or until translucent.  Add in butternut squash noodles and stir to coat.  These will cook up fast so just watch them- stirring and turning every minute or so for the next 3-5 minutes. Add in greens and stir to wilt.  Turn heat off and stir in eggs so that everything is coated.  Adjust seasonings and add extra salt, rosemary, fresh herbs, etc.. Slice up chicken breast and crumble bacon on top before serving.


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