This fall, we had an early hard frost, but thanks to the weather reports, we were prepared and harvested everything we could. My Father-in-law and I were out in the snow for about an hour, trying to harvest every last cherry tomato we could. At the time, I didn’t think it was worth freezing my ass off for a few veggies, but after many weeks of gorgeous ripening tomatoes, kubocha and spaghetti squash I decided it was more than worth the hour of freezing torture.

I planted a few spaghetti squash plants because our neighbors had such good luck with them last year. I ended up having 8-10 HUGE squashes before I said, what the heck am I going to do with these! Don’t get me wrong, I do like spaghetti squash with a good marinara, but in no figment of my imagination, has spaghetti squash ever tasted like pasta to me. I prefer my red sauces with zucchini noodles. Then I ran across a picture on pinterest of a spaghetti squash carbonara and it reminded me that I could make a casserole. So I baked my squash, scooped it out into a baking dish added some coconut milk, garlic, crispy local bacon(leave it out to make this vegan) and sage. I mixed it up, and threw it in the oven.

Let me tell you. This was the most wonderful squash dish I have ever had. It was super creamy thanks to the coconut milk and the  hint of bacon and the aromatic taste of fresh sage was the perfect combination. My husband exclaimed,” WHAT IS THIS? ITS UNBELIEVABLE!”. Alas, I have made it probably 6 times since.

Creamy Spagetti Squash Casserole with Pastured Bacon, Garlic and Sage (Dairy Free)

Recipe type: vegetable, side dish
Serves: 4-6
Cook time:
Total time:

  • 1 spaghetti squash, seeded and halved
  • 4 slices of pastured bacon
  • ½ a yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 can of full fat, unsweetened coconut milk
  • 4 sprigs of fresh sage, chopped finely
  • 1 tsp salt or to taste
  • ¼ tsp black pepper

  1. Preheat the oven to 400 degrees F.
  2. Bake the squash until tender.
  3. Meanwhile use a frying pan, to cook the bacon until crispy.
  4. Cook the onions and garlic in 1 TBS of reserved bacon fat until translucent.
  5. Chop the bacon and set aside.
  6. When the squash is cool enough to handle, scoop the meat of the squash into an 8×8 baking dish.
  7. Add the rest of the ingredients to the dish and mix until incorporated.
  8. Bake at 400 for 50min-1 hour, or until browned on top.


eat. love. nourish.

3 Thoughts on “Creamy Spagetti Squash Casserole with Pastured Bacon, Garlic and Sage (Dairy Free)

  1. I was trying to find your chicken a la king recipe here on your site – I printed it a while ago but can’t find it online to write my praises! It’s fabulous. It’s such a nice change from curry which is all I’m used to using with coconut milk. Wonderful. Yummy, I can’t say enough about it. Thank you for such a great recipe. Now on to your spaghetti squash casserole!

  2. I tried this recipe tonight and while it tasted good, it seemed to come out a bit oily and less ‘creamy’ than the picture above. Any ideas on what could have gone wrong, I did use full fat regular coconut milk that I had shaken up before adding it.

  3. Mine was also a more oily and less creamy but I brushed my squash with olive oil before baking and could have gotten some of the oil out of my onions before putting them in. I just finished my first bowl and am going back for more. It’s the only thing I made for my dinner tonight and I’m glad because this is so good. I can smell the coconut but not really taste it. I’m not a huge fan of coconut taste but I really like this dish.

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