| Servings 4 Prep Time 15minute | Cook Time8-10minutes |
Ingredients
- 3-4cups cooked spaghetti squashsee notes on how to cook
- 8pieces cooked baconchopped in pieces or bacon bits
- 1 1/2cups steamed broccoli
Sauce
- 1cup full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won’t be thick and creamy). I use Thai Kitchen brand.
- 1medium egg
- 1teaspoon sea salt to taste
- 1teaspoon garlic powder
- fresh ground pepper to taste
Instructions
- In a saucepan whisk together all the ingredients for the cream sauce.
- Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
- In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later.
Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.