Paleo Spaghetti Squash with Spinach and Bacon Cream |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A rich pasta dish for paleo dieters and anyone who craves a pasta alternative to the classic Alfredo. Ingredients:
1/2 pound bacon |
1 tablespoon bacon drippings |
1 large spaghetti squash, halved and seeded |
1/4 cup water |
1 large onion, coarsely chopped |
1 eggplant, chopped |
1 clove garlic, minced, or to taste |
1 teaspoon italian herb blend |
1 (14 ounce) can coconut milk |
2 cups fresh spinach leaves |
salt and ground black pepper to taste |
2 tablespoons nutritional yeast, or to taste |
Directions:
1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Leave 1 tablespoon bacon drippings in the skillet.
2. Place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water. Microwave on high until squash is steaming and tender, 10 to 12 minutes. Using a fork, scrape spaghetti squash strands from skin. Set aside in a large serving dish and keep warm.
3. Cook and stir onion and eggplant in remaining bacon drippings in a large skillet over medium heat until the onion turns translucent and eggplant is tender, 8 to 10 minutes. Stir in garlic and Italian herb blend. Add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes. Remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth.
4. Return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach. Simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes. Pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste.
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