Paleo Spaghetti Squash With Spinach And Bacon Cream Food

SPAGHETTI SQUASH WITH PALEO MEAT SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
• While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
• Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

PALEO SPAGHETTI SQUASH WITH SPINACH AND BACON CREAM

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Leave 1 tablespoon bacon drippings in the skillet.
• Place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water. Microwave on high until squash is steaming and tender, 10 to 12 minutes. Using a fork, scrape spaghetti squash strands from skin. Set aside in a large serving dish and keep warm.
• Cook and stir onion and eggplant in remaining bacon drippings in a large skillet over medium heat until the onion turns translucent and eggplant is tender, 8 to 10 minutes. Stir in garlic and Italian herb blend. Add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes. Remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth.
• Return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach. Simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes. Pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste.