Paleo Spaghetti Squash With Spinach And Bacon Cream
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Bacon (drippings)1 cup
Water1 large
Onion (coarsely chopped)1 clove
Garlic (minced, to taste)400 g
Coconut Milk (can)1
Salt2 tbsps
Nutritional Yeast (to taste)Directions:
1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
2
Drain the bacon slices on paper towels; crumble and set aside
3
Leave 1 tablespoon bacon drippings in the skillet
4
Place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water
5
Microwave on high until squash is steaming and tender, 10 to 12 minutes
6
Using a fork, scrape spaghetti squash strands from skin
7
Set aside in a large serving dish and keep warm
8
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
9
Stir in garlic and Italian herb blend
10
Add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes
11
Remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth
12
Return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach
13
Simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes
14
Pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste