I’ve seen spaghetti squash recipes floating around Internet, but have usually been too intimidated to try them. Then, I found a helpful Kitchn article and Inspired Taste video that break down exactly how to bake the spaghetti squash and the right technique to “fork out” — I’m sure this is the technical term– the squash into spaghetti-like pieces. It is seriously easy. It’s a good thing too, because I was finally able to make a recipe that has been haunting my Pinterest board for years: Creamy Whole30* Bacon Garlic Spaghetti Squash.
I am not exaggerating when I say that this was the easiest and most delicious recipe I’ve tried to date. There are only 8 ingredients, including salt, pepper and olive oil. The longest part is cooking the squash. But once that’s done, you can throw together the sauce in under 20 minutes. The result is a creamy casserole that is both delicious and lactose-free (a HUGE win for me). I may or may not have eaten 3/4 of the dish in one sitting. I’ll try to do a step by step break down of the best techniques for cutting the squash up at a later date, but I wanted to share this as soon as possible. I hope you enjoy. – Aheli
“Creamy” Bacon, Broccoli and Spaghetti Squash Casserole”
Prep: 15 minutes
Inactive: 20 Minutes to 1 Hour
- 3-4 cups cooked Spaghetti squash
- Olive Oil, Salt and Pepper
- 8 pieces cooked and chopped bacon
- 1 1/2 steamed broccoli
- 1 Cup Full Fat Coconut Milk
- 1 Medium egg
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- Fresh ground pepper
- Carbon steel or cast iron pan
- Sauce Pan to steam broccoli and make sauce
- 3 side bowls
- Oven Mitts
- Baking Tray
- Parchment Paper
- Large wooden spoon
- Plate and Paper Towel
- Casserole dish
- Cut spaghetti squash in half.
- Drizzle olive oil on both sides of the squash and season with salt + pepper.
- Place squash cut-side down on parchment paper and bake at 375 degree F until soft. This should take about 40-60 minutes depending on your oven.
- While cooking the squash, steam broccoli in sauce pan until soft. Once done, set broccoli aside.
- Once squash is done, take a fork and “scrap” all the insides into a casserole dish.
- Cut bacon into 1.5 inch strips and cook. Set aside once done.
- Whisk all the “sauce” ingredients in a saucepan. Heat sauce for about 5-8 minutes.
- Add steamed broccoli, bacon and sauce to casserole dish. Be sure to evenly distribute sauce over the spaghetti squash.
- Heat in oven until warm.
*Don’t be turned off by the “Whole30” name. I’m not Whole 30, or Paleo or Gluten-free, but I like Whole30 recipes for their lactose-free recipes ideas.
Creamy Bacon Garlic Spaghetti Squash Casserole
This creamy bacon garlic spaghetti squash casserole is easy and DELICIOUS. Get ready for the perfect cold weather comfort food with a healthy(ish) twist.
- 3-4 cups spaghetti squash
- 8 pieces bacon
- 1.5 cups broccoli (fresh or frozen)
- 1 cup full fat coconut milk
- 1 egg (medium)
- 1 tsp sea salt (to taste)
- 1 tsp garlic power
- 1 tsp ground pepper (to taste)
Cut Spaghetti Squash in Half
Place squash cut-side-down on parchment paper and bake at 375 degree F until soft.
While squash is cooking, steam broccoli on the stove for about 10 minutes. Once done, set aside.
Take fork and scrape all the insides into a casserole dish.
Cut Bacon stripes into small 1.5 inch pieces.
Whisk all sauce ingredients in sauce pan. Heat sauce for 5-8 minutes on medium heat.
Add steamed broccoli, bacon and sauce to casserole dish. Pour evenly over the casserole.
Place in the oven until warm.
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