Paleo Spaghetti Squash With Spinach And Bacon Cream

Name: Paleo Spaghetti Squash With Spinach And Bacon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound bacon, 1 tablespoon bacon drippings, 1 large spaghetti squash, halved and seeded, 1/4 cup water, and more.

Yes, Paleo Spaghetti Squash With Spinach And Bacon Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!