Whole 30 Spaghetti Squash "Alfredo"
Super simple and fantastically delicious. Whole 30 and kid approved !
Ingredients
- 1 Medium Spaghetti Squash
- 1 Cup Lightly Steamed Broccoli (optional)
- 1 Cup Coconut Milk
- 1 Egg
- 2/3 Cup Cooked Bacon
Instructions
- Place the spaghetti squash into a large roasting pan. Add about a cup or two of water to the bottom of the pan. Poke the squash with a few holes. Bake at 375F for about 45-60 minutes - until the squash is baked through.
- Remove the squash from pan and place onto a cutting board. Using a large knife, slice the squash in half. Using a large spoon, scoop out the inner seeds and discard.
- While the squash is baking, dice the bacon strips and brown in a skillet. You'll need almost a cup. Or a cup... or maybe more if you want... cause there's no such thing as too much bacon. When bacon is done, drain and set aside.
- Very lightly cook, steam, or boil the broccoli. You could also roast it on a separate pan for about 7 minutes while the squash cooks. Once done, set aside.
- Going back to the spaghetti squash, scoop out the noodle like insides and add to a casserole dish. Add the bacon and broccoli.
- Mix the coconut milk and the egg. Pour over the squash, bacon, and broccoli.
- Bake at 375F for about 20 minutes.
- *You could also add some chicken to this. And if you are not doing Whole 30, you could most certainly sprinkle with some parmesan cheese.