Creamy Paleo Bacon Garlic Spaghetti Squash

1. Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise and place cut side down in a pan with 1" water. Cook for an hour. After an hour, lift the squash and poke the flesh with a fork. If the squash is not tender, cook it for 5 minutes and test again. Continue until the fork easily pierces the squash. Pour out the hot water and place the squash cut side up to cool.

2. While the squash cooks, cook bacon in a large nonstick skillet. Using a slotted spoon, place the bacon on a paper towel-lined plate. Pour the bacon grease through a strainer into a small bowl. Wipe the bacon sludge out of the pan and return 2 Tablespoons to the pan. Cook the chicken in the bacon grease. When the chicken is cooked and lightly browned, place it on a paper towel-lined plate. When the chicken and bacon cool, cut into bite-sized pieces and set aside. Place it in the bowl with the steamed (or roasted) broccoli.

3. While the squash cools, add the coconut milk, egg, salt, garlic powder, and pepper to a small saucepan. Whisk. Heat the saucepan on the stove over medium, whisking occasionally for 5-8 minutes until it begins to thicken. Turn off heat and leave the sauce on the hot stove to keep warm. Turn the oven up to 400 degrees.

4. In a 9x13 casserole dish, use a fork to scrape the inside of the spaghetti squash to pull out the strands that look like spaghetti. Add about 3/4 of the sauce. Reserve the other 1/4 of the sauce to add later for reheating, or for those that like it saucier. Use 2 forks to evenly distribute the sauce over the "noodle". Add the steamed broccoli, chicken, and bacon to the cooked spaghetti squash.

5. If necessary, heat in the oven on 400F until warm or save for later.