I love carbs. LOVE. So when everyone was raving about how good spaghetti squash was, I was like pfff no way. I like my carbilicious pastas and there’s nothing that can ever replace them.
Well, I was wrong.
I started making spaghetti squash early last year and I became obsessed. I am trying to incorporate it into my weekly meal planning and found that it’s easier to have the squash ready to go and I just make different types of sauces (because I get quite tired of eating the same sauce).
I thought I’d share my favourite with you! It’s creamy, garlic-y and bacon-y! It feels like an indulgence, but it really isn’t. It’s all about balance, so make sure the rest of your day includes lots of fresh veggies and fruit! And of course lots of water because the bacon is a tad salty.
- 1 spaghetti squash (remember I set it aside so it’s ready for other sauces), you will only use about half of it for this recipe.
- For the sauce (serves 2):
- coconut oil
- 1 tbsp minced garlic
- 2 tbsp parmesan cheese (omit this if you are paleo)
- bacon (You choose how much you’d like and how crispy you want to cook it, but I recommend making it extra crispy for this recipe. You can also cook this ahead of time and have it ready. For the love of food, please do not use bacon bits or imitation bacon. Use the real thing!)
- a splash of coconut milk
- optional red pepper flakes for a little spice
Cut the spaghetti squash in half and scoop out the seeds (this is honestly the hardest part of the recipe) and cover in plastic wrap (don’t make it air tight)
You can either bake it in the oven or microwave. I used a microwave – place it facing up, covered in plastic wrap on a plate and set the time for 5 minutes. You’ll know it’s done if your fork goes into the squash no problem.
When it’s done, take off the plastic and let it sit for another 2-3 minutes so it’s not too hot to handle (you can see my fork poking marks on the top left)
Then use a fork to scrape the squash! This is super easy and pretty fun.
I set my squash aside in containers so that I can use it the next day with another sauce. Here’s how it looks like without anything on it.
To make the sauce: Put coconut oil in a pan (medium heat) and sauté the garlic. Once it turns brown, add a splash of coconut milk for creaminess (non-paleo version: you can use regular cream) and a tablespoon of Parmesan cheese (omit this if you’re paleo. You can even add cream cheese if you want that extra creaminess). The sauce will get a little thicker; once it’s all mixed properly, add your squash. Turn off your heat, stir and make sure your squash is smothered in the sauce like the photo above. (This all happened too fast for me to take photos of each ingredient being added, sorry!)
Place your squash and sauce in a bowl or plate and crumble bacon on top. You’re done! The squash will be surprisingly intact (not mushy) and all you’ll taste is creamy, garlic-y, bacon-y goodness! This dish totally satisfies my pasta craving (and that’s saying a lot). Highly recommended; please try and let me know what you think!
My other favourite sauce is just olive oil, garlic, red pepper flakes and a little parsley. Delish!
Have you ever tried spaghetti squash? What did you think? Let me know what your favourite recipes are and I’ll give them a try, too! :)