Paleo Spaghetti Squash with Spinach and Bacon Cream

Directions

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.

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Reviews (4)

Your Rating:

2

michelle

Oct. 19, 2012

"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. The s..." See moreauce was not good. I've had good Paleo meals but this was just bad."

1

beth2069

Jan. 13, 2013

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

0

NicoleG

Nov. 4, 2012

"Delicious!..." See more"