"“Creamy
pasta recipe for paleo people and anyone who wants a different Alfredo
recipe.”"
Serving: 4 | Prep: 25m | Ready in: 55m
Ingredients
• 1/2 lb. bacon
•
1 tbsp. 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 tsp. Italian herb
blend
•
1 (14 oz.) can coconut milk
•
2 cups fresh spinach leaves
•
salt and ground black pepper to taste
•
2 tbsps. nutritional yeast, or to taste
Direction
•
Cook the bacon in a big skillet on medium-high heat
for 10 minutes or until evenly
brown. Use paper towels to drain the slices of bacon. Crumble it and put it
aside. Keep 1 tbsp. of bacon drippings in the
pan.
• Put halved and
seeded spaghetti squash with the cut sides facing down in a big glass baking
dish that has 1/4 cup of water. Microwave the squash on high for 10-12 minutes
or until it is steaming and tender. Use a fork to scrape the spaghetti squash from the skin. Put it aside in a
big serving dish and keep it warm.
•
Stir and cook eggplant and onion in the keep bacon
drippings in a big skillet
on
medium heat. Cook for 8-10 minutes or until the onion becomes translucent and
the eggplant becomes tender. Mix in the Italian herb blend and garlic. Pour in
coconut milk, bring it up to a simmer, and cook for 2-4 minutes or until warmed
completely. Take off the heat and puree mixture until smooth with an immersion
blender.
•
Put the blended coconut milk sauce in skillet on
medium-high heat. Mix in the spinach and crumbled bacon. Stir often and simmer
for 5 minutes or until the spinach
wilts and the sauce heats through. Place sauce on spaghetti squash and place
nutritional yeast on top for flavor.
Nutrition
Information
• Calories: 534 calories;
•
Total Carbohydrate: 48.3 g
•
Cholesterol: 24 mg
•
Total Fat: 35.3 g
•
Protein: 16.3 g
•
Sodium: 548 mg