Spaghetti squash Spinach & Mushroom Alfredo with Bacon!

Noodles

• 1/2 spaghetti squash, roasted (I halve and roast at 400F for 35 minutes)

• shirataki noodles, or zoodles for lower carb

The Fixings

• 4 slices sugar free, nightshade free bacon

• 4 cups raw spinach

• 2 cup sliced, cremini or baby bella mushrooms

• 4 garlic cloves

• 1 sprig fresh basil

The Sauce

• 1 head cauliflower, about 3 cups diced

• 2 small onions, 1 cup diced

• 2 garlic cloves

• 1/2 cup coconut milk

• 1/2 cup bone broth

• 2 tablespoons Red Boat No.49 fish sauce

• 1 tablespoon red win vinegar

• 1 tsp oregano

• 1 tsp salt

• 1 tbsp olive oil

Instructions

1. If you haven’t done so already, roast your spaghetti squash, halve, place meat side down on a sheet pan and roast until hard shell can be pierced by a fork. About 35 minutes at 400F.

2. Next prepare Alfredo sauce: dice cauliflower, onion, garlic. Heat olive oil in a large pot, add in garlic,  & onion. Saute on high for 6 minutes, stirring often until tender.

3. Then add in cauliflower, stir well. Add in salt, oregano, broth & coconut milk.

4. Stir well. Lower heat to medium-low.

5. Cover with a tight-fitting lid.

6. Let it cook simmering until the cauliflower is very tender, about 15 minutes.

7. Transfer all of it to a blender, carefully!

8. Add in the fish sauce and vinegar. Blend until smooth.

9. Taste, adjust salt as needed.

10. *** you can also prepare cauliflower in a pressure cooker, start with saute mode, then close and set to vegetable (about 7.5 psi for 8 minutes). ***

11. It will make about 4 cups!

To prepare the dish: cook the bacon first. I like to do it in the oven.

1. Lay bacon flat on a cooling rack over sheet pan, and put the pan in a cold oven, then set oven to 350F After it reaches 350F check on bacon, set timer to 8 minutes, check again, cook until crispy.

2. Heat olive oil in a large skillet.

3. Slice garlic cloves & mushrooms.

4. Once skillet is hot add in mushrooms & garlic.

5. Saute in the skillet on high until tender. Sprinkle with a pinch of salt.

6. Add in spinach.

7. Stir and saute until wilted.

8. Add in 1 cup of Alfredo sauce.

9. Stir well & remove from heat.

10. Using a fork, pull out all the meat of one half the spaghetti squash.

11. Add it to the skillet.

12. Chop up crispy bacon & add it to the skillet as well.

13. Garnish with fresh basil.

14. Mix it all up and serve 2 moderate portions, or serve in a generous bowl & chow down!

Recipe Notes:

• Make the cauliflower Alfredo & spaghetti squash ahead for a super quick weekday meal!

Nutrition

• SERVING SIZE: 1

• CALORIES: 169

• FAT: 7g

• CARBOHYDRATES: 15g

• FIBER: 5g

• PROTEIN: 9g

Find it online: https://thecastawaykitchen.com/spinach-mushroom-alfredo-with-bacon/