Going gluten free, and now grain free, we’ve missed some of our favorite old dishes. Especially pasta. Spaghetti is one dish that my husband loves, and I routinely make for him, but when even gluten free noodles are out of the question, it gets pretty hard to make. Until I found Spaghetti squash!
The sauce is easy to make using fresh ingredients and the bacon gives it wonderful flavor. I actually prefer the flavor of the spaghetti squash with this sauce, and as an added benefit, I get some extra nutrition into my family.
- 1 whole spaghetti squash
- 1 lb Nitrate free bacon
- approx 4 c. cherry tomatoes, chopped
- 1 small onion
- 3-4 cloves garlic
- 2 shakes red pepper flakes
- 1 c. homemade broth (or water if you don’t have it)
- 3-4 c. arugula
- ½ c. chopped fresh basil
- grated Parmesan to taste
- Roast tomatoes for about 20 minutes or until lightly browned in a 300 degree oven. At the same time, cook spaghetti squash (boil whole for 25 minutes, bake whole for 50-60minutes) Fry bacon and set aside.
- Chop onion and mince garlic. Saute onion in 2 Tbsp butter or oil for 3-4 minutes, until soft. Add minced garlic and saute for an extra 2 minutes.
- Add in tomatoes, pepper flakes, and broth.
- Add in basil and arugula (you can use another green if you have it on hand, the flavor will just be a bit different). Break bacon into small pieces and add as well.
- Slice spaghetti squash in half and scoop out the seeds.
- Using a fork, scrape out the ‘meat’ of the squash. It shreds just like spaghetti noodles!
- Top with tomato and bacon sauce. And freshly grated Parmesan Cheese.