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For most of us, eating healthier involves eating more veggies than we were accustomed to. Maybe a lot more. It’s natural to feel some resistance to the new flavors and textures of foods that weren’t a regular part of your diet before, but usually, they grow on you if you give them a chance.
One of the simplest, most effective ways I’ve found to incorporate more veggies like that into our diet is to simply toss them all together with proteins and seasonings we already like. This Barbecue Bacon Chicken Casserole is the perfect example.
Now, spaghetti squash is one of the few types of squash I actually like. But my husband? The texture weirds him out and he flat-out groans every time he sees I’ve bought one. Determined to turn that rejection into acceptance, however grudging, I set out to make a spaghetti squash recipe he wouldn’t mind eating by including some of his favorite flavors: bacon, barbecue sauce, and garlic. If you’d like to make your own barbecue sauce, here’s a great recipe from Mickey, but thanks to the companies offering AIP-friendly barbecue sauce these days, you can also use store-bought!


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