Paleo Spaghetti Squash with Spinach and Bacon Cream

6
Angela Sackett | Superhotmama 59

"A rich pasta dish for paleo dieters and anyone who craves a pasta alternative to the classic Alfredo."
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Ingredients

55 m servings 534 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

Thank you SO much for this recipe!! My family loved it a lot. I also added some shrimp in it to make it more meatier! lol for having literally the WORLDS PICKIEST EATERS, three children, they al...

Most helpful critical review

Made this as we are looking to try the Paleo diet. We didn't really like anything about this meal. The spaghetti squash was still crunchy after putting in the microwave for the recommended time....

Made this as we are looking to try the Paleo diet. We didn't really like anything about this meal. The spaghetti squash was still crunchy after putting in the microwave for the recommended time....

Thank you SO much for this recipe!! My family loved it a lot. I also added some shrimp in it to make it more meatier! lol for having literally the WORLDS PICKIEST EATERS, three children, they al...

I really tried to like this dish, especially after all the preparation; however, it was terrible. Couldn't eat a second bite.

Delicious!

This was AMAZING! My whole family keeps asking for it again! We used mushrooms instead of eggplant, just because that is what I had in the fridge. Left out yeast (didn't have any). I also added ...

I think I might add some sausage to it. Not one of my favorite meals.