Creamy Garlic-Bacon Spaghetti Squash Casserole


    • 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)



    Preheat oven to 400 F.


    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.


    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.


    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.


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


    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.


    (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.

    Print Recipe

    Recipe Categories