Spaghetti squash: oftentimes unbearable to live with, yet nearly impossible to live without. If you’ve ever been on the Paleo diet, you know what I mean. This freakish gourd that somehow by some weird mutation looks like spaghetti is eerie enough to haunt your dreams but at the same time is your saving grace when you’re stuck in the carb-less prison that is the Paleo diet and all you want is some spaghetti and pasta sauce to feel semi-human again.
But sometimes that red pasta sauce gets a little boring and you think, “Hmm, what can I do to get out of this rut?” And you go, “Oh, of course, naturally, I’ll add some bacon.” At least that’s how I attempt to solve most of my problems in life and I gotta say, the bacon usually helps.
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 55-60 minutes
1 spaghetti squash
1/4 cup water
5 pieces bacon, diced
10 baby bella mushrooms, sliced
10-15 stalks asparagus, diced
5 mini zucchini or regular-sized equivalent, sliced
juice from 1 lemon
2 tablespoons olive oil
salt and pepper, to taste
1. Preheat oven to 350 degrees.
2. Using your biggest knife, cut spaghetti squash in half lengthwise.
3. Place both sides face down in a large glass baking dish, add water and about 1/2 tablespoon of salt.
4. Put in oven for about 35-40 minutes, or until the inside is tender and easily scrape-able with a fork.
5. While the squash is in the oven, place bacon in a large frying pan over medium heat.
6. Saute for about 5-7 minutes, or until fully cooked.
7. Remove bacon to a plate lined with paper towels to absorb the grease.
8. Add veggies to bacon grease and saute until fully cooked, about 10 minutes.
9. Add lemon juice and Earth Balance to veggies and allow sauce to thicken for about a 30 seconds to one minute.
10. Turn heat down to low.
11. Scrape the cooked spaghetti squash from the shell into the frying pan with the veggies and sauce.
12. Mix until fully incorporated.
13. Chop bacon into smaller bits.
14. Serve squash in your favorite bowl, and sprinkle with bacon bits.