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