Baked Spaghetti Squash Carbonara Paleo - AIP

A Paleo and AIP-friendly twist on classic carbonara, this dish features spaghetti squash as the pasta substitute, combined with crispy bacon, onions, garlic, and a creamy coconut sauce.

Ingredients:

• 1 large spaghetti squash
• 4 slices bacon, chopped nitrate-free, sugar-free for AIP
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup coconut cream
• 2 tablespoons nutritional yeast optional, omit for strict AIP
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

Preheat the oven to 375F 190C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves cut-side down on a baking sheet lined with parchment paper

Bake for 40-45 minutes, or until the squash is tender and easily pierced with a fork

While the squash is baking, cook the chopped bacon in a skillet over medium heat until crispy

Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet

In the same skillet with the bacon fat, add the chopped onion and garlic

Cook until softened and fragrant, about 3-4 minutes

Once the spaghetti squash is done baking, use a fork to scrape the flesh into strands

Place the squash strands in a large bowl

Add the cooked bacon, onion, and garlic to the bowl with the spaghetti squash

Pour the coconut cream over the squash mixture and stir until well combined

If using, sprinkle nutritional yeast over the mixture and stir again

Season with salt and pepper to taste

Divide the mixture evenly among the squash shells or transfer to a baking dish

Place the filled squash shells or baking dish back in the oven and bake for an additional 10-15 minutes, or until heated through

Garnish with chopped fresh parsley before serving

Enjoy your Paleo-friendly Baked Spaghetti Squash Carbonara