Creamy Bacon Garlic Spaghetti Squash

   

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I’ve seen spaghetti squash recipes floating around Internet, but have usually been too intimidated to try them. Then, I found a helpful Kitchn article and Inspired Taste video that break down exactly how to bake the spaghetti squash and the right technique to “fork out” — I’m sure this is the technical term– the squash into spaghetti-like pieces. It is seriously easy. It’s a good thing too, because I was finally able to make a recipe that has been haunting my Pinterest board for years: Creamy Whole30* Bacon Garlic Spaghetti Squash.

I am not exaggerating when I say that this was the easiest and most delicious recipe I’ve tried to date. There are only 8 ingredients, including salt, pepper and olive oil. The longest part is cooking the squash. But once that’s done, you can throw together the sauce in under 20 minutes. The result is a creamy casserole that is both delicious and lactose-free (a HUGE win for me). I may or may not have eaten 3/4 of the dish in one sitting.   I’ll try to do a step by step break down of the best techniques for cutting the squash up at a later date, but I wanted to share this as soon as possible. I hope you enjoy. – Aheli

“Creamy” Bacon, Broccoli and Spaghetti Squash Casserole” 

Total Time

Prep: 15 minutes

Inactive: 20 Minutes to 1 Hour

Difficulty: Easy

Ingredients: 

  • 3-4 cups cooked Spaghetti squash
  • Olive Oil, Salt and Pepper
  • 8 pieces cooked and chopped bacon
  • 1 1/2 steamed broccoli

Sauce

  • 1 Cup Full Fat Coconut Milk
  • 1 Medium egg
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • Fresh ground pepper

Tools:

  • Carbon steel or cast iron pan
  • Sauce Pan to steam broccoli and make sauce
  • 3 side bowls
  • Oven Mitts
  • Baking Tray
  • Parchment Paper
  • Tongs
  • Large wooden spoon
  • Plate and Paper Towel
  • Casserole dish

Steps:

  1. Cut spaghetti squash in half.
  2. Drizzle olive oil on both sides of the squash and season with salt + pepper.
  3. Place squash cut-side down on parchment paper and bake at 375 degree F until soft. This should take about 40-60 minutes depending on your oven.
  4. While cooking the squash, steam broccoli in sauce pan until soft.  Once done, set broccoli aside.
  5. Once squash is done, take a fork and “scrap” all the insides into a casserole dish.
  6. Cut bacon into 1.5 inch strips and cook. Set aside once done.
  7. Whisk all the “sauce” ingredients in a saucepan. Heat sauce for about 5-8 minutes.
  8. Add steamed broccoli, bacon and sauce to casserole dish. Be sure to evenly distribute sauce over the spaghetti squash.
  9. Heat in oven until warm.

 

*Don’t be turned off by the “Whole30” name. I’m not Whole 30, or Paleo or Gluten-free, but I like Whole30 recipes for their lactose-free recipes ideas.

 

Recipe Card:

Creamy Bacon Garlic Spaghetti Squash Casserole

This creamy bacon garlic spaghetti squash casserole is easy and DELICIOUS. Get ready for the perfect cold weather comfort food with a healthy(ish) twist. 

Casserole

  • 3-4 cups spaghetti squash
  • 8 pieces bacon
  • 1.5 cups broccoli (fresh or frozen)

Sauce

  • 1 cup full fat coconut milk
  • 1 egg (medium)
  • 1 tsp sea salt (to taste)
  • 1 tsp garlic power
  • 1 tsp ground pepper (to taste)
  1. Cut Spaghetti Squash in Half

  2. Place squash cut-side-down on parchment paper and bake at 375 degree F until soft. 

  3. While squash is cooking, steam broccoli on the stove for about 10 minutes. Once done, set aside. 

  4. Take fork and scrape all the insides into a casserole dish.

  5. Cut Bacon stripes into small 1.5 inch pieces. 

  6. Whisk all sauce ingredients in sauce pan. Heat sauce for 5-8 minutes on medium heat. 

  7. Add steamed broccoli, bacon and sauce to casserole dish. Pour evenly over the casserole. 

  8. Place in the oven until warm. 

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One response to “Creamy Bacon Garlic Spaghetti Squash”

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