Creamy Garlic-Bacon Spaghetti Squash Casserole

    Ingredients

    • 2 T avocado oil
    • 1 large spaghetti squash
    • 6 pieces of bacon, cut into 1-inch pieces
    • 1 cup full-fat coconut milk (canned)
    • 1 large egg
    • 1 teaspoon sea salt
    • Fresh pepper to taste
    • 1 T ghee or grassfed butter
    • ½ chopped onion
    • 3 cloves minced garlic
    • (optional: 2-3 cups of steamed veggies such as broccoli, cauliflower, zucchini, carrots or wilted spinach)

    Directions

    1

    Preheat oven to 400 F.

    2

    Cut washed spaghetti squash in half lengthwise and scrape the seeds from the middle using a large spoon. Drizzle each half with avocado oil and season with salt, and place cut-sides-down on a lined baking sheet and place in the oven.

    3

    Roast until tender, about 45 to 50 minutes. Remove from the oven and, using a fork, scrape each side to remove the “spaghetti” strands. Place in a greased casserole dish.

    4

    While the squash is baking, cook the bacon strips on the stove until they’re at your desired level of crispness. Place on paper towel to soak up excess oil.

    5

    Whisk together the coconut milk, egg, sea salt and pepper and set aside.

    6

    Add the ghee or butter to a pan to melt and add onion to saute until soft. Add garlic and saute for 2 minutes. Add the coconut milk mixture and cook, stirring constantly until thickened, about 5-7 minutes. Add the bacon bits, and pour over the spaghetti squash in the casserole dish.

    7

    (Optional: you can add 2 to 3 cups of steamed vegetables such as broccoli, carrots or spinach at this point.) Bake at 400 degrees for 15 to 20 minutes and serve.

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