Paleo Spaghetti Squash with Spinach and Bacon Cream recipe
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Ingredients
- ½ pound bacon 1 tablespoon bacon drippings 1 large spaghetti squash, halved and seeded ¼ 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
Nutrition Info
- 502.2 caloriescarbohydrate: 48.3 gcholesterol: 20.4 mgfat: 31.8 gfiber: 8.1 gprotein: 16.3 gsaturatedFat: 21.7 gservingSize: -sodium: 543.1 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Paleo Spaghetti Squash with Spinach and Bacon Cream
Directions
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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.