Spaghetti Squash with Bacon and Mushrooms – GFCFSF/SCD

November 01, 2015

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Spaghetti Squash with Bacon and Mushrooms - GFCFSF

1 Spaghetti Squash
4-6 slices nitrate-free bacon
8 ounces organic mushrooms, sliced (I like shitake or baby portabello, but you can use whatever you like)
1/4 cup chopped shallots
3 cloves garlic, chopped
1 tablespoon fresh thyme, removed from stems
Salt and Pepper to taste

Cut squash in half lengthwise, scoop out seeds and discard. In a pan, place squash, cut side down and add ½ cup water to pan. Cover with foil or a lid. Bake for 40 minutes at 375 degrees. Remove from pan and let cool.

When squash is cool enough to handle, use a fork to scrape out squash “noodles” into a bowl.

While squash is cooking, heat medium pan and cook bacon until crispy. Remove bacon to the bowl with squash, leaving bacon grease in the pan. Add mushrooms and shallots in a single layer and let brown on one side, then flip over each mushroom (stirring will release the water and you’ll end up with soggy mushrooms, so only flip them once). Add garlic and thyme. Cook until the other side is browned and using a fork or tongs, remove the mushrooms to the bowl with squash. Finish cooking the shallots and garlic if needed then scrape into bowl with squash and mix well. Add salt and pepper to taste.

Top with chopped chives, if desired.

Spaghetti Squash with Bacon and Mushrooms
Spaghetti Squash with Bacon and Mushrooms