‘Spaghetti squash’ with sun-dried tomato, mushroom & bacon sauce

SundriedTomSpaghettiSquash This meal is easy to make and the sun-dried tomato, mushroom & bacon sauce is very tasty.

If you don’t have (or can’t buy) a spaghetti squash another paleo alternative is to use sweet potato vermicelli or sweet potato noodles – often available from asian grocery stores (see photo below) or from Paleo cafe stores throughout Australia. 

sweetpotatonoodles  

 

‘Spaghetti squash’ with sun-dried tomato, mushroom & bacon sauce
 
Creamy sun-dried tomato, mushroom and bacon spaghetti sauce served with spaghetti squash (or sweet potato noodles).
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 1 spaghetti squash
  • 6 slices short cut bacon
  • 60g sun-dried tomatoes (no oil added)
  • 400ml coconut milk
  • 1 tablespoon onion powder
  • 2 tablespoons of fresh thyme leaves
  • ¼ teaspoon himalayan salt
  • 10g garlic cloves, peeled and roughly chopped
  • 3 cups of mushrooms
  • ¼ cup sliced spring onions
Instructions
  1. Preheat oven to 175 degrees celsius
  2. Cut spaghetti squash in half lengthways
  3. Place the two halves of spaghetti squash (face down) on a baking tray lined with baking paper.
  4. Place in oven and set timer for 35 minutes.
  5. When the timer for the spaghetti squash sounds, check (with a spoon) to see if the spaghetti squash is cooked – you should be able to push on the skin of the squash with the spoon and it will push in a little (ie. the squash will no longer be hard like an uncooked pumpkin).
  6. Remove baking tray from the oven – but don’t turn the spaghetti squash.. let the spaghetti squash sit on the tray until the squash has cooled down.
  7. When the squash has cooled down, you will be able to remove the seeds and spoon out the spaghetti noodles straight onto a plate ready to serve.
  8. To make the sauce:
  9. Place the sub-dried tomatoes, garlic, salt, onion powder and coconut milk in a food processor and blend until there are no large chunks of sun-dried tomatoes or garlic then set aside.
  10. Place oil in a frypan and heat on high heat
  11. Once oil is heated, add the bacon and stir until cooked then add the mushrooms.
  12. As the mushrooms begin to soften, add the fresh thyme and stir for a further one minute then add the sauce.
  13. Stir until the sauce until it begins to boil then reduce heat to a simmer.
  14. Simmer for 5 to 10 minutes.
  15. Spoon sauce over cooked spaghetti squash.