PALEO SPAGHETTI SQUASH WITH SPINACH AND BACON CREAM
A rich pasta dish for paleo dieters and anyone who craves a pasta alternative to the classic Alfredo.
Provided by Angela Sackett Superhotmama
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 48.3 g, Cholesterol 20.4 mg, Fat 31.8 g, Fiber 8.1 g, Protein 16.3 g, SaturatedFat 21.7 g, Sodium 543.1 mg, Sugar 4.9 g
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