Cr8 Fitness takes a break from training every 3-4 months. It's like a vacation for your body. Recovery — it's about giving your body what it needs to heal, rebuild, and come back stronger. This dish supports that mission with:
Lean protein from chicken (muscle repair)
Healthy fats from bacon & coconut milk (joint & hormone health)
Micronutrients from squash (immune support & anti-inflammatory)
Dairy-free creaminess (gut-friendly!)
My Recovery Week Challenge to you is to make this recipe. Post a picture. Share a meal with friends or family.
Chicken Bacon Alfredo
- 1 spaghetti squash, cut in half lengthwise, seeds removed
- 1 butternut squash, cut in half lengthwise, seeds removed
- 1 pound cooked chicken, cut up
- 4-6 slices bacon, cooked and diced
- 1 can coconut milk
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Salt and pepper, to taste
Preheat your 425 degrees.
Cut both squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
Place open side down on a baking sheet (use aluminum foil or parchment paper for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
Once your squash is done cooking, pull it out of the oven; dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain.
Take your butternut squash and hollow it out. Use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. Mix thoroughly with a ladle to break up the squash a bit.
Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
Pour sauce over spaghetti squash and add your chicken to the mix.
Mix well & top with bacon
Enjoy good food,
Coach Nancy