Paleo Spaghetti Squash With Spinach And Bacon Cream

Ingredients

• Servings: 4
• 1/2 pound bacon
• 1 tablespoon bacon drippings
• 1 large spaghetti squash, halved and seeded
• 1/4 cup water
• 1 large onion, coarsely chopped
• 1 eggplant, chopped
• 1 clove garlic, minced, or to taste
• 1 teaspoon italian herb blend
• 1 (14 ounce) can coconut milk
• 2 cups fresh spinach leaves
• salt and ground black pepper to taste
• 2 tablespoons nutritional yeast, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.
• 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.
• 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.
• 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.