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.
‘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: 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
- Preheat oven to 175 degrees celsius
- Cut spaghetti squash in half lengthways
- Place the two halves of spaghetti squash (face down) on a baking tray lined with baking paper.
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- Place in oven and set timer for 35 minutes.
- 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).
- 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.
- 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.
- To make the sauce:
- 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.
- Place oil in a frypan and heat on high heat
- Once oil is heated, add the bacon and stir until cooked then add the mushrooms.
- As the mushrooms begin to soften, add the fresh thyme and stir for a further one minute then add the sauce.
- Stir until the sauce until it begins to boil then reduce heat to a simmer.
- Simmer for 5 to 10 minutes.
- Spoon sauce over cooked spaghetti squash.
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