Spaghetti Squash with Bacon and Peas (dairy-free)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course, Dinner
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Cuisine
American, International
Spaghetti Squash with Bacon and Peas (dairy-free)
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This creamy spaghetti squash with crispy bacon and sweet peas is a quick, easy, delicious dinner recipe. It also makes a satisfying meal prep option that is low carb and dairy-free.
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Ingredients
For the spaghetti squash
- 1 medium spaghetti squash
- extra-virgin olive oil
- sea salt
- freshly ground black pepper
For the bacon and peas sauce
- 8 slices Bacon cut into small pieces
- 2 tablespoons vegan butter
- 1 small red onion diced
- 3 garlic cloves minced
- 1 tablespoon arrowroot starch/flour
- 1 can coconut milk
- ½ cup broth
- ¼ cup nutritional yeast
- 1 cup frozen peas
- salt and pepper to taste
- 3 green onions finely diced to garnish
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Instructions
For the spaghetti squash
- Prepare and roast spaghetti squash; Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle over the inside of the squash with olive oil and season with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes all over the skin. Roast for 30 minutes or until lightly browned on the outside, fork-tender, but still a little firm. **The time will vary depending on the size of your squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash; remove from shell or keep fluffed inside for spaghetti squash boats; set aside.
For the bacon and peas sauce
- Cook chopped bacon in a large skillet until it is crispy. Using a slotted spoon, transfer the cooked bacon crumbles to a paper plate covered with paper towels. Set aside. **Optional – reserve one tablespoon of rendered bacon fat for the sauce.
- In a large saucepan, add the butter, onion, and garlic over medium heat. Sauté onion and garlic for 1-2 minutes, until butter is melted and the onions and garlic are soft and fragrant.
- Sprinkle 1 tablespoon arrowroot flour into the pan and stir until well combined. Slowly add in the coconut milk and chicken broth; use a whisk to stir away clumps and combine all ingredients. Whisk until mixture comes to a low boil and begins to thicken. Add 1 tablespoon rendered bacon fat (if using) and stir continuously for 1 minute.
- Remove from heat and stir in the nutritional yeast flakes until well combined. Add the frozen peas and cook 1-2 minutes; until peas are a bright green color. Season with salt and pepper to taste.
- Pour sauce over the fluffed spaghetti squash and top with bacon crumbles. Garnish with chopped green onions.
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Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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