Creamy Whole30 Bacon Garlic Spaghetti Squash
Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy to make! Get ready to dig into some serious delicious and healthy eats!!
three words: creamy. Bacon. casserole.
Alrighty, I am going to do something I have never done before. So, bear with me as I reveal ALL THE BEHIND THE SCEENS. Trust me, there’s a reason I haven’t done this before… it ain’t pretty.
But this photoshoot was too comical (and slightly terrifying) not to share.
Since moving back in my parents house (until I get healthy enough to rely on my body to walk when I say walk and think when I say think), it has been a creative adventure to try and make airy bright food photos in a 12′ kitchen with dark brown log walls and counters and flooring from the 80’s.
All and all, it causes a lot of laughs (and tears!!), family bonding, and memories that will last a lifetime.
chaos? or art?… let’s just focus on the foods;)
I have had a lot of memories in this kitchen. Like the week I made these paleo waffles (you can read the story here).
But todays photoshoot out won them all with the finishing touch of my Dad’s snow boots hanging- used as a tripod weight. Want to see a sneak peak behind the scenes where all the action happens?
*Consider yourself warned: every creative venture takes a little… shall we say, creative ambiance?
My kitchen looked more like a scene from Yours Mine And Ours (childhood favorite!), where the mom is an artist that cannot function unless her studio is in utter chaos… except the fact that I hate functioning in chaos and am not a mother of eighteen.
*Pro photo tip (not): When you’re in a pinch use snow boots as a handing weight so you’re tripod doesn’t fall over and crush thousands of dollars worth of camera gear! 😂😂😂
So moving onnnnn. Who wants some? Can you believe that this creamy bacon garlic spaghetti squash bake is whole30 compliant??? I mean, sign me up for a lifetime of that diet baby!
This recipe is incredibly easy to make and satisfies that craving for something rich and creamy (only without the rich cream 😉 ).
- 3-4 cups cooked spaghetti squash see notes on how to cook
- 8 pieces cooked bacon chopped in pieces or bacon bits
- 1 1/2 cups steamed broccoli
- 1 cup 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.
- 1 medium egg
- 1 teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- fresh ground pepper to taste
| Info |
| Cook Time | 8-10 minutes |
| Prep Time | 15 minute |
| Servings |
servings
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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.
Rate this recipe!
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. |
Ingredients
Sauce
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- 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.
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Nutrition Facts
Creamy Whole30 Bacon Garlic Spaghetti Squash
Amount Per Serving
Calories 296
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 13g
65%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 65mg
22%
Sodium 1230mg
51%
Potassium 319mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
12%
Sugars 5g
Protein 9g
18%
Vitamin A
9%
Vitamin C
11%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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262Comments
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Hey Kaylie! Did you cook the bacon before you added it to the casserole?
Yes, it calls for cooked bacon in the recipe 🙂 Or you can do bacon bits 🙂
What’s considered a serving for nutritional facts?
A serving is whatever is designated on the recipe card 🙂
It is not designated on the card?
Recipe makes 4 servings, Tonja 😊
WOW! I made this last night as I had all the ingredients on hand! I wasn’t sure if my one spaghetti squash was going to be enough so I also peeled and roasted a butternut squash I had. When I made the sauce, I sautéed some fresh garlic along with fresh sage and rosemary in some olive oil before adding the egg and coconut milk. This was OUT of this world!
Thanks for a great recipe!
Ooooo, I love the gourmet twist you put on this paleo casserole- can I come over and eat it at your house next time!!? 🙂 🙂 Love that you enjoyed it and had everything on hand Mary.Thanks for the kind review. <3
Hey Mary!! I want to try the buttnut squash with this. Did U cook it with the spegetti quash and did you use the cream?
Can you use almond milk? Is 4g fat considered full fat?
I wouldn’t use almond milk, because the full fat coconut milk is the canned one that actually looks like thick cream 🙂
I am new to Paleo and I don’t like coconut. So coconut milk is a no go for me. What else can I substitute, because this dish looks amazing!! TY 🙂
Hi Andrea, I don’t think there would be a good sub for the coconut milk, because it is the thick canned kind and is more like thick solid cream, which would be hard to reproduce with almond milk.
Look into vegan sauces made with nuts. I have vegan friends who make amazing alfredo sauce from nuts and nutritional/brewer’s yeast!
You can’t even taste the coconut in it! Combined with the egg and spices, it honestly tastes like a bechamel or cheese sauce! I promise this is the case with her recipe as I have made other recipes that contain coconut milk and tasted it.
I know this was a long time ago…..in place of coconut milk, I have used cashew cream! soak raw cashews and then puree with a bit of almond milk. Its delicious!
Hi Kaylie, I’m trying to put together some meals that I can make ahead and freeze. Would this work out if I put it all together, freeze it for a month, fully defrost it and pop in the oven? Also, do you have any freezer friendly meals? 🙂
Yes, that should totally work! Way to be prepared! 🙂
Can you really taste the coconut? I don’t love the flavor of coconut but I could do it if it’s not a super prominent flavor. It looks amazing!
Hi Brittany, In my opinion, no 🙂 But maybe others could answer better.
I made this last night. My husband is not a coconut fan, I didn’t tell him and he ate up and commented on how much he liked it. I don’t think you can taste the coconut flavor at all.
I was super intrigued by this recipe. I wondered how closely the sauce would resemble a traditional bechamel sauce. I have to say that I am VERY pleased with the result. This really opens up a lot of possiblities for playing with the seasoning and creating lots of quick and easy AND yummy AND healthy casseroles! Thanks for the recipe. I’ll be sharing it in some Whole 30 groups on facebook.
Yay!! I am so happy you loved it Carol. Thank you for sharing 🙂
This was AMAZING!! Eating the leftovers now. Love how the coconut milk gives it that rich creaminess without tasting like coconut. Will make this again in a heartbeat!!
Hi Tracy! I’m so glad you loved it! 🙂 Thank you for sharing!
Was I supposed to squeeze any excess liquid out of the squash? Mine is a little watery. My sauce was a little more chunky. Any suggestions?
Hi Erin, If your squash was watery- I would suggest getting rid of any excess water (not all of the liquid though). If your sauce was chunky it was probably overcooked or the eggs didn’t get beaten enough when cooked and it cooked the eggs clumpy. Does that help? 🙂
I see others asked the question of what to substitute the coconut with. My boyfriend is allergic so I can’t use it. What if I subbed with almond milk and butter (we’ve just started added back dairy) or ghee? Thanks so much!
Hi Danielle, if you can have dairy- I would sub the coconut cream for regular cream… I haven’t tried this, so it will be a little experiment 🙂
I made this for my family for dinner this evening and… oh my goodness it is so rich and absolutely delicious! I had been craving something more decadent and this really hit the spot. I did double the recipe so that I would have leftovers for lunches but I did not double the bacon and I only used one egg. It turned out perfectly! After I cook spaghetti squash I always get a little bit of the excess water out by placing the squash in between five or six paper towels and gently pressing. If you’re running into soggy squash this is a good way to get some of the excess water out 🙂 if you’re concerned that this is going to taste like coconut, don’t be, you really cannot taste any coconut at all! Delicious recipe thank you so much for posting !
Hi Paige, thank you for the enthusiastic and lovely review! I am so happy you and your family loved it! Thank you for sharing <3
The photo shows a white sprinkled topping on the casserole. What exactly is that?
I’m not quite sure what you are referring to… sprinkled? Do you mean the coconut milk?
Do you drain off the coconut water and just use the cream?
Yes- if it’s separated, use the thick part.
Do you drain off the coconut water and just use the cream?
Trying this tomorrow. Would it be better to buy a can if coconut cream? ( I see you suggested using the cream only if it’s separated out in the milk can). Also, I was playing around with the servings and they seem very small i.e. Less than half of a cup of squash for one serving. With that said I think I will have to double to guarantee lunches for 2. Looking forward to trying !
Hi Melissa, Yes- you can totally just buy coconut cream 🙂 Also, there is more than enough for 2 people!!
I made this and it requires too many pans for me! I added much more seasoning in the sauce, and still did not like it, but I’m glad everyone else liked it
I can’t find spaghetti squash anywhere! Any good recommendations for a substitute?
You could use regular noodles or try sweet potato zoodles.
I used butternut squash and it was so good!
Great idea!!
Loved this! Had it the next day too for lunch with some leftover roast turkey cut up into it. Double delicious. Great job.
Yay! Thanks 🙂
What kind of bacon do you use to be Whole30 compliant? Most that I’ve examined have ingredients in the bacon that are not allowed, and I’m looking for some I can use.
Check this out: http://whole30.com/2012/03/whole30-approved-bacon-is-here/ 🙂
Thank you for this recipe!! I have been cooking paleo/Whole30 for my family of 6 for 1.5 years now. We have several recipes that I make on a regular basis and have been needing some new to jazz up our weekly menu!! I was considering adding some chopped up chicken breast to it for some added protein. I can’t wait to cook this tonight and see what that fam thinks!
Added chicken breast sounds perfect!
Update.. 2 thumbs up from all 4 kids and the hubby! Success!! The chicken was great in it!! Thanks again!
Yay!! Love this 🙂
WOW! This was amazing! Both of my sisters tried this recipe while they were on Whole30 and they were raving over it! I had to give it a try. My boyfriend and I do “his and her’s” spaghetti squash – we each get a half of the squash and get to be creative with our different tastes. I added some chicken and roasted garlic to this recipe and MMMM thank you for a great keeper recipe!
I love hearing this! Thank you so much Margaret 🙂
What size casserole dish did you use?
8″ pyrex 🙂
Hi! Looks delicious but what is the serving size? It’s 104 servings per size, but what’s the size. Thanks!
There are 8 servings in this recipe.
Great recipe! Definitely reminds me of a carbonara recipe but healthier! I did revise it a little… instead of the coconut, I used 1/2 cup milk and 1/2 cup chicken broth. To thicken, when still cold, added some corn starch. Cause I was worried about flavor, I added minced garlic, and 1/3 cup of Parmesan. I also added mushrooms! My husband loved it!
Love this! Thanks for sharing 🙂
Just made this dish and it turned out better than I thought it would! I am not familiar with Paleo or Gluten-free recipes so I was uncertain how this dish would turn out using coconut milk. I could not taste any coconut in the final dish and overall, it was very tasty! I added a small diced white onion to the casserole dish with the broccoli and squash and instead of using bacon I used sauteed chicken breast for a less fat and more protein twist. I also baked it for 20 minutes at 350 degrees and it came out of the oven bubbly and gooey good ;-). Try this recipe – you’ll love it!
Thank you for the kind review! 🙂
I made this tonight with left over spaghetti squash and broccoli and it was awesome! I left out the bacon and added sautéed spinach with the cold broccoli and spaghetti squash to heat it up before putting it in the casserole dish! Thanks for the recipe!
🙂 🙂
Can I make the casserole one night and then put it in the oven to cook the next? (Trying to meal prep for the week)
Yes! Totally 🙂
How big of a dish did you use to cook this in?
An 8″ by 8″ pyrex 🙂
Hello, I am not able to eat coconut milk because it’s richness causes my Psoriasis to flare up terribly every time I try eating it:( Anything really rich/creamy or acidic does this to me. Do you know if there’s anything to substitute with it.
Can you have cream? Or milk?
This is soooooo good! I added chicken. Cooked it and mixed it in with the spaghetti squash before adding the sauce. I heated the sauce in the pan I cooked chicken in. I added spinach instead of broccoli. Since I have the protein from the chicken I only used 3 pieces of bacon- you could still taste it and it was all so good! Thank you!
That sounds amazing!
When making this dish does the sauce get lumpy or just thick?
Just thick 🙂
What is the serving size? There are 8 servings are they 1 cup, 1/2 cup?
1/2 cup 🙂
I’d bake the squash whole first. Safer than tying to cut it in half raw. Love the recipe thx!
I just made this! It was delicious even though my squash was watery and the sauce a little lumpy. It’s very flavourful! Thanks for sharing this recipe!
I love this made this tonight
I can’t have eggs, is there anything I could substitute it with? Or will it work if I just left it out?
Hmmm, I haven’t tried leaving them out, but if you thicken it with arrowroot it may work just fine! 🙂
I made this tonight and it seems very watery. Did I miss a step where you should drain the spaghetti squash? It smells D’lish but have not had it yet, waiting for it to cool down a bit!!! Looking forward to eatting this.
Hi Chara, some spaghetti squashes can be really watery more so than others, or if all the water wasn’t absorbed in cooking it would cause it to be extra liquidy. It shouldn’t be watery! 🙂
Hey, this recipe looks AMAZING but I’m allergic to coconut. What could I substitute for the coconut milk? I’m not necessarily GF or paleo, just looking at eating healthier so any help would be beneficial! Thank you!!
Hi Tiffany! Thank you! You can try using 1/2 cream and 1/2 milk instead, I haven’t tried it, but it should work. 🙂
Subbed spinach and added carmelized onions, garlic and mushrooms (because they were in the fridge!) OH MY GOODNESS!
First time using spaghetti squash. I roasted it. No water involved and didn’t have any issues with it being too watery. Didn’t see anything in the instructions about tempering the egg but I did that so it wouldn’t be chunky. Also added chicken and sun dried tomato. This was delicious. I had been craving mac and cheese lately and while this obviously wasn’t that, it did remind me of pasta with Alfredo and that was close enough to get through my craving.
What would you sub for eggs in this recipe? My kids can’t eat them.
Hi Jennifer, I am not sure if there would be a good sub for eggs… You could try using a thickener like tapioca.
This was excellent! I’m a paleo girl for health reasons and I do miss yummy comforting pasta dishes. This totally satisfied my craving. I will for sure be making this again. Thanks a bunch.
Thanks Jen!
Has anyone tried adding mushrooms and truffle oil? I am thinking I will give that a go. Cooking this dish for a friends bday and she loves both.
This sounds awesome! Have you ever tried it with “zoodles” (zucchini noodles) instead of spaghetti squash?
I think I did something wrong……the egg and the coconut milk did not mix well. I tried to substitute garlic for garlic powder and it was way too garlicky……yikes!!! I even LOVE garlic….I might have to try again since everyone ranted and raved about this on fb…
I sautéed onion, garlic, cherry bomb peppers and chicken sausage. It was sooooo yummy. My fiancé loved it too. Great receipe.
After a long day of juggling recipes for my weekly Whole 30 meal prep, I totally missed the detail in which you heat the sauce before pouring it over the squash. It’s in the oven now. I can’t bear to look. Is it really and truly ruined?
This was totally fantastic. Loved it and will be making it again, and again. Thanks!
I added some chicken that I browned in coconut oil, pretty good
How long do you bake this? sounds yummy!
Hi Tammy, you can bake the casserole for around 20 minutes. 🙂
I could not get the sauce to work!
Husband dislikes broccoli, could I sub spinach instead?
Hi Lynda, that should work!
Loved everything about this recipe! Will def make again! Thank tou
I was so pumped about this recipe but totally disappointed. I am new to the paleo way and tried using coconut milk (in a carton-not low fat) that I had. I didn’t realize there was a canned “thick” kind that I should’ve used. It curdled and never “thickened” boo hoo – the pic looked so delicious.
Be sure to use full fat coconut milk as instructed for the same creamy results. Using carton coconut milk is like using water, so the canned stuff is a must 😉
I made this recipe tonight it came out delicious will definitely make it again and again!! My husband said he wasn’t a big fan of spaghetti squash but he loved it!! Thanks for a great recipe!!
I was looking up recipes for Whole30 because I wanted to see what I was getting into before potentially starting and this recipe and your behind the scene pictures won me over! I can’t wait to try this recipe and see what else you have on your blog!
Oh Thank you Kari!
So, two of my defining characteristics are a) that I can’t cook and b) that I’d MUCH rather eat carbs than vegetables, but I gave this recipe a shot anyway and I’m so glad I did! It was delicious!
We added a little more coconut milk and added in some mushrooms! It was pretty good , will be making again.
Amazing and simple!! I ended up doubling the sauce recipe because it didn’t seem that the one was enough and used black bean noodles! Delish!!
Does anyone know if a good alternative way to cook the squash? I don’t want to have to deal with excess water.
I usually just cut the spaghetti squash in half, brush w/EVOO, bake on foil lined cookie sheet til fork tender. You could also check out Michelle Tam’s Pressure Cooker recipe.
INSTANT POT!
We got a fresh garden spaghetti squash and as I didn’t want to waste it, I decided to try this recipe. It was delicious! Thank you for the great recipe!
Looks like something my husband and I would like to try. I have a huge spaghetti squash and coconut milk, and this sounds like it would hit the spot.
FYI – I tried getting this recipe from my phone and there were so many popups and ads that I finally had to close it down and find your site online. In short, at least for me, your mobile site is really hard to navigate with all the popups.
OMG!!! YUM! Made this using the Whole 30 approved bacon. My family loved it!
So good to hear Tonya 🙂
I REALLY wanted this recipe to turn out, but I did something wrong when making the sauce and it curdled. Better luck next time, because I’m definitely trying again.
Hi love this and the ideas behind it I am trying to count calories though do you happen to know the calories per serving? THanks!
Hi Kali, the calorie serving is at the end of each recipe 🙂 Hope that helps!
Looks amazing. This will make it to the Thanksgiving table for sure 🙂
Hi Kaylie! Your website is a lifesaver for me. I just started a six week crossfit program and the trainer sent us a paleo diet guide because they recommend we either eliminate or lessen the amount of dairy and bread we eat, and I’m not a cook so I was terrified! I found your site last night and made this dish today and OMG. It’s so good!! I bookmarked a ton of other recipes on your site. You are awesome!! Thank you so much.
Hi Norma! Thanks so much for your kind words, I am so happy that my website has been useful for you… and that you enjoyed this recipe 🙂 Thanks for sharing! Best of lunch on your new journey!
I followed the recipe except substituted sauteed chicken (breast) for the broccoli. After cooking the chicken, I cut it into small pieces and added to the casserole. This was very good! Thanks for a great recipe!
Ok, I’m a little confused. I was wanting to try this recipe so I was reading all the comments. It said when you open a can of Coconut milk to drain off the water and just use the cream on top. If you are calling for 1 cup of coconut milk, that would mean I would have to use approximately 4 cans of milk to get a full cup. Is this correct? I just started using coconut milk and when I opened the can about 1/4 of it was thick cream and the rest coconut water. Are you saying discard 3/4 of the can?This recipe sounds amazing!
Hi Trish, I use thai kitchen brand and usually that gets me 1 cup of thick cream.
I made this and with the coconut milk I just mixed it up a bit and then used a combination of the thick stuff and the liquid. It thickened up just fine. I’m not opposed to dairy so I also stirred in a bit of sharp white cheddar cheese. I hate people who said they made this and loved it but made it totally different, BUT we had bacon for breakfast so I subbed braised chicken thighs for the bacon. I braised them with one diced shallot and some garlic. Also, I’ve used spaghetti squash quite often and never add water to the pan when roasting. This time I roasted it cut side down instead of up and it turned out less watery. The basics of this recipe are SO good! We loved it and it made plenty for leftovers.
Can you substitute almond milk for the coconut milk?
It would change the consistency since the coconut milk is full fat- you could try it I guess, I am not sure about the results.
I love spaghetti squash. This recipe sounds great, plan to try it soon
Mine curdled. What did I do wrong?
Hi Cindy, what brand coconut milk did you use?
FANTASTIC RECIPE <3
Thank you!
Can someone give me an estimate on what size/weight spaghetti squash I should buy in order to get the right amount for the recipe? I want to try this over the weekend. Thanks in advance.
Hi Amanda, I always use a medium size squash… about 8″ by 4″ or 5″.
Kaylie- I am new to Whole30 and find the cooking and planning a little overwhelming. Now that all the kids are out of the house I find I do not cook as much as I used to. But, I made this last night and it was delicious. I had to borrow coconut milk from my neighbor, (mine did not make it into the shopping bag) I think her milk did not have enough fat. (borrowers can’t be choosey) The “creamy” part was not like yours, but that did not keep my husband from having seconds. Thank you!
Almost all bacon – especially if sugar cured or similar – is NOT Whole30 compliant. Wellshire is the only brand I know of that would comply and it is very hard to find. Coconut milk products can’t contain any sugars…read labels carefully.
Can you use cauliflower rice instead. All the spaghetti squash is missing from my grocery stores.
Hi Jessica, that sounds like a great idea!
Can I use regular coconut milk, instead of full fat coconut milk? Love the recipe looking forward to making it soon!
No, full fat coconut milk is what makes it creamy. Sorry! 🙂
Can I use regular coconut milk, instead of full fat coconut milk? Love the recipe looking forward to making it!
Hi Maxine, full fat coconut milk is what gives it the creamy factor, so I suggest using that. 🙂
I am totally new to cooking and was a little intimidated about cooking the spaghetti squash 😬. I made this tonight and the recipe was really easy to follow and it’s super TASTY!!! My family really enjoyed it… thanks!!!
This was so lovely. I used courgette spaghetti and also added some chopped up asparagus and some mushrooms . Everybody loved it even though my husband says he doesn’t like coconut milk !!
Yay!
Maybe I’m misunderstanding the term ‘paleo’ in terms of food, because I don’t understand how any recipe with bacon could fit that description. Please explain.
Hi Willa, bacon is definitely paleo! 🙂
People who don’t like coconut milk for whatever reason: cashew milk can be subbed for coconut milk. It has about the same viscosity as coconut milk that has been heated to melt the fat, but doesn’t taste like coconut. If you want a bit of thickening, add a couple teaspoons tapioca or arrowroot to a couple tablespoons hot milk of choice and whisk to dissolve before adding the mixture back to your sauce.
So good to know! Thank you for sharing!
Kaylie, I made this a couple days ago with zucchini noodles and fully reserved my expectations. To my surprise it was quite tasty! I ran out of garlic powder so I used minced garlic instead. I’ll be coming back for more recipes soon!
this is amazing! id definitely make this again.
My sauce separated….any idea what I did wrong? I used full fat canned coconut milk. Still going to use it….may not look pretty but I hope the flavor is still there
Hi Ely, what brand coconut milk did you use?
I would recommend this 1000 times!! Amazing! Thank you!
So good to hear, thank you Kayla!
I confess, I had two servings of this for dinner tonight. So far, it is the best thing I have made on Whole 30. I want to make it again and I’m not even halfway through this one. I broke the sauce because I was distracted while whisking — didn’t matter. I thought I overcooked the squash, especially because it had to go back in the oven — nope, it was perfect. I added leftover roasted broccoli instead of steamed, threw in a handful of baby spinach, and added some shrimp cooked with olive oil and fresh garlic that I crushed. It was so awesome! Thanks for posting. I’ll be making this long after my Whole 30 is done.
So good to hear Annie! Thank you for sharing 🙂
Hi Kaylie. I cannot eat eggs or egg products. What is your best suggestions for egg substitute?
Hi Donald, I would try omitting it or subbing with 2 tablespoons arrowroot flour.
Hi Kaylie. I read so many of the comments and this looks to be a great recipe as I meal plan for the next week. Did you ever answer the serving size question? I read the nutrition card and it gives calories and fat per serving … but doesn’t offer a serving size, 4oz, 6oz, the tiny little cup in your pictures? Thank you.
Hi Mary, I don’t have the serving size in oz. Sorry!
This recipe was out of this world! My picky husband who isn’t a fan of eating healthy even like it; mainly due to the bacon. I will be making this again for sure!
I added some chicken breast with rosemary and thyme on it and added a butt load of garlic/herbs to the sauce. It was very delicious!!!
Hi Kaylie, This recipe looks fabulous but I’m concerned about the high sodium content. The instruction say 1 tsp salt. If use less – say, 1/2 tsp or 3/4 tsp – do you recommend adding any other seasoning to compensate?
Hi Linda, that’s up to you and your personal taste- you can try that and then add more seasoning if needed 🙂
I’m giving this a shot tonight, I just hope I don’t eat to much of the INGREDIENTS before I’m done. Looks fabulous!
Yum! Made this tonight with a few little tweaks and it turned out delicious. Sautéed some onion in coconut oil tin add to the sauce. I used one full can coconut cream. I also added some shredded rotisserie chicken for a little extra protein. Loved it! Will definitely make this again.
Hi, I am from the PNW too. love your recipes but one comment. Someone asked what was considered a serving for the Creamy Bacon Garlic spaghetti squash recipe and you said whatever it said on the nutrition facts card. Well the card doesn’t say what a serving is. I am very familiar with reading these for content (fat, salt, carbs, etc.) and nowhere does it give serving size. It is usually right at the top. So your answer sounded kind of snarky and superior. Check it out. I think she deserves an apology and the rest of us would like to know.
Arggg sorry for my previous superior email. I did see the serving size at the top of the recipe. I mistook the “top of the card” to mean the top of the nutrition card. My apologies for being so judgmental and accusatory. Ginger
No worries, I really appreciate the apology- that is rare and very kind. 🙂 Thanks!
Hi! I have a question I plan on making this this week and was wondering if u used the whole can of coconut milk?! And if I substitute spinach for broccoli should I sauté it first or just mix it in fresh in the casserole dish?! Thanks!
Hi Danielle, I use 1 cup form the can of coconut milk. And I think I would just add the spinach in without sautéing.
Delicious! I only had reduced fat coconut milk, so I stirred one teaspoon of tapioca starch in when I mixed in the other sauce ingredients, and it thickened up nicely in the saucepan. Mine was a bit watery too, so next time I will let the spaghetti squash sit in a colander and drain a bit while I make the sauce. I may bump up the garlic powder a bit, we’re very garlic friendly in my house!
Made this tonight & unfortunately was Not a fan! Very bland and squash aftertaste. I would recommend more seasoning or a kick maybe
Hi Alisa, sorry you were not satisfied with the spices, feel free to add more to your personal preference. 🙂
Hi, I made this the other night and I swapped out the bacon for chicken and it was delicious. Thank you for this recipe! I am slowly trying to go dairy and gluten free for my health and this will definitely be a go to recipe!
Very sweet and coconutty. Not what I was hoping for – I wanted something more savory. No one in my family would eat it, they all complained it was too sweet.
Hi Jennifer, what kind of coconut milk did you use? It should be unsweetened thai kitchen full fat- is that what you used? Other kinds of coconut milk could result in different flavors.
I’m still very confused by the coconut milk. Can I use coconut cream in place of it? If not, do we drain the water of the regular milk and only use the think stuff on top?
Hi Taylor, use a full can of full fat canned coconut milk- all of it 🙂 I use Thai Kitchen brand.
How well does this keep as leftovers? I’d like to make enough to take to work tomorrow but everyone is so stoked about it – I’m afraid I’ll eat it all in one meal!
Hi Alex, this makes awesome leftovers! Just reheat, or freeze in individual portions and reheat.
I want to make this and bought all the ingredients, but here is my problem. Do I cut the squash in half lengthwise or the other way. Also, do I then scrap out the inside of the squash? I have absolutely no idea. I have never cooked a squash before. Help!!
Hi Shari, cut the squash lengthwise and scape out the seeds. 🙂 Then you’re good to go!
Thanks. I could have just looked it up but wanted to be sure. Its in the oven now
🙂
What bacon did you use? Most bacon is not Whole 30 compliant, which is why I ask. I’m trying to find sugar-free bacon nearby, but am having trouble. Thanks!
Hi Kelsey, here is a link about whole30 bacon and which brands to get: https://whole30.com/2012/03/whole30-approved-bacon-is-here/ 🙂
I want to recommend this to a friend, but her son has an extreme egg allergy. If I omitted the egg, what might I substitute?
Hi Kristy, you can probably substitute with tapioca flour- maybe 2-3 tablespoons, I haven’t tried this myself, but it should work okay. 🙂
I made this last week and I swear I saw a way to cook the squash with just water and you cooked it for an hour at what temp.. idk? Anyway This was so good I’m making it for a group of ppl. I took someones suggestion and added garlic sage and rosemary. Delicious
Hi Mia, yes- I worked on a new faster way to cook the squash and updated the recipe. 🙂
This was soooooo good! I added fresh garlic thinly sliced to the sauce and sautéed some shrimp in manic mushroom powder and added at the end super yummy! New staple at my house thanks for posting this awesome recipe!
Thank you Steph!
YUM! Such a nice creamy treat which is hard to find eating on a whole 30 diet. Loved it and will definitely make it again.
Thank you Kim!
Omg this was SO DELICIOUS!! I added some leftover chicken and sweet potato that we had, and oh my. So goood. I will definitely make this regularly. Thank you !
Thank you Chrissy!
Where is all the sodium in this recipe coming from, is it the bacon? If we want to bring that number down do you have any suggestions? Would turkey bacon help bring that number down?
I 💕 this recipe! It’s so easy and healthy. I feel like I’m eating pasta but I’m not. It’s light and tasty and hits the spot!
Thank you Kim! Glad you love it. 🙂
What do you recommend for someone who is allergic to coconut? I could sub almond milk but it won’t be creamy like full fat coconut milk. I don’t know how to get that same richness.
Hi Shannon, you are right- you can’t really get the same creaminess without the coconut. Maybe try this cheese sauce made with cashews: https://paleoglutenfree.com/recipes/5-minute-cashew-cheese-sauce/ 🙂
I made this with shredded zucchini instead of squash and it was amazeballs.
Yay! Love the zucchini idea!
HI, just wanted to tell you the month my friend and I did the Whole30, this way by far my favorite recipe. I love it. I used fresh garlic though…much better flavor than garlic powder. And I added cubes of butternut squash and chicken. Thanks!
Hi Ann, love those ideas!! Glad you enjoyed this. 🙂
How do you go about adding the egg to the sauce?
Hi Tayler, you can beat everything for the sauce together before heating on the stove then whisk continuously over the heat… or add it in as you whisk consistently- this prevents clumping as the egg cooks. 🙂 Hope that helps.
How long did you let it bake after you combined everything together?
Hi Erin, I heat it in the oven at 400F for about 20 minutes. 🙂
This recipe is AWESOME. One comment- I used a whole spaghetti squash rather than measuring out 3 cups (for 4 servings). After adding the sauce thought it didn’t look like quite enough, so ended up making a second batch of sauce to add.
This was absolutely delicious. My boyfriend is doing whole 30 and I’m not, we’ve been struggling to find food that we both actually like… but we both LOVED this! Thank you.
Yay!! Great to hear Natalie!
This is the convincer right here! If anyone is on the fence, this is the recipe you serve them. Absolutely delicious!
Thank you Leigh!
Sad to say I didn’t like the flavor of this recipe. I used pancetta because that’s what I had, but I think it’d be better with some of that salty, savory bacon. With the pancetta it lacked depth, and there was really no flavor except coconut. I’d definitely give it another shot with bacon! But readers beware: pancetta isn’t so great with this!
What is the serving size?
Hi Christina, the serving size is 1/4 of the casserole, because it serves four. 🙂
I didn’t see a serving size… so I presume that it’s just 1/4th of the casserole (it says it serves four). Correct? I am watching carbs right now, so I have to be careful – even when it’s healthy carbs. 🙂
That’s correct Stine. 🙂
How long do you cook it in the oven if prepared earlier and stored in fridge?
Hi Sarah, I just reheat it until warm. 🙂
I really wanted to like this dish, but just couldn’t. The coconut milk was very noticeable and made the dish taste awful–and I even like coconut. I hate to say it, but it was a waste of 8 slices of good bacon.
Hi! Prepping this this morning for a dinner party tonight. Can I mix it all together and then store in the fridge to cook this evening or should I cook it then store in the fridge and reheat this evening? Thanks!
Yes, that would work Nikki! Enjoy!
My sauce curdled! And I used full fat canned creamed coconut. Any idea what I did wrong?
Hi Tanya, the sauce will curd if the egg is over cooked in the sauce.
I haven’t made this (making a version this afternoon, so reading through the comments). I saw you mentioned you used full fat canned creamed coconut, but the recipe calls for full fat coconut milk. Coconut cream is much thicker, so I can imagine it might thicken up/curdle. Just a thought…
I used a gelatin egg to make it AIP and I used about 1 tablespoon of the excess bacon grease in the sauce and it made it so yummy!
This is excellent…thanks for sharing. I actually smoked chicken, peppers, and cauliflower to mix in with the spaghetti squash (did not have bacon or broccoli). Also added some Cayenne to the sauce. This will become part of my standard menu.
That sounds so great Jahnell!
AMAZING! Day 16 of whole 30 and by far my favorite recipe. So easy and filling! I added a bag of sautéed spinach for extra veggies and came out perfect.
Can this be done without the egg? I have an egg allergy.
Hi Laura, I think that could work- I would add more arrowroot flour. 🙂
I made this tonight for a group of friends and it was DELICIOUS! I used kale in place of broccoli, added chicken, added onion powder and extra garlic to sauce… then finished it in skillet instead of oven. I also used coconut cream from Trader Joe’s in place of coconut milk. It was super tasty and I highly recommend it – especially if you’re on whole30 and missing your dairy & pasta 🙂
I have made this twice and absolutely love it but both times I have curdled my egg and coconut milk. I am using Goya coconut milk. Am I whisking too much? Scrambling the egg? What am I doing wrong?
Hi Pam, it might be the coconut milk- I have never used that brand before.
Our oldest daughter calls this dish healthy broccoli stuff haha but she wanted it this evening so she is making it with fresh garlic, sage, n rosemary. So we will see how it turns out will send a pic!
How long do you cook it at 400 at the end?
Also how thick do I make the sauce? Last time I made it I thickened it for like 20 min.
I cook it about 15-20 minutes until golden. 🙂
I recently came across this dish while searching for Whole30 recipes. The ingredients were basic and the instructions were simple which is a huge factor for me when deciding to cook something. I tweaked it slightly only because the bacon that I had on hand contained sugar and I can’t have that right now. I added chicken breast instead and it was delicious! I will definitely be making this again! Thanks!
Thank you so much Erin!
Savory & Delicious! I am allergic to eggs and substituted 2 Tablespoons of Arrowroot Powder for the egg. I also sauteed garlic and fresh herbs before adding the coconut milk mixture. Yum! Thank you!
It would be helpful if the recipe specified one can of full fat coconut milk rather than one cup. I wisked the can and poured out just one cup but had about 1/3 of the can left that I didn’t think I needed for the recipe. Alas, I definitely needed it!
By far our favorite way to have spaghetti squash! Love it! 🤗
Great to hear, thank you Lauren!
how long do i need to wait for the cream to thicken? I have been whisking and whisking for over 10 minutes. full fat, 1 egg…exactly as recipe says. it is not thickening….any tips? thanks
Hi Sherry, It should be thickened by now, did you use full fat coconut milk?
Love this recipe!! I’ve made it twice now. Once with just the broccoli added to the squash and the next with just shredded kale that I boiled for a minute or so and mixed with the squash. I also used coconut cream instead of coconut milk and VC added a sprinkle of aromat instead of salt and it’s delicious.
Great to hear Sam!
Newbie here with spaghetti squash. When do I spiral the squash before or after it’s cooked. If after do I have to wait for it to cool?
Hi Michelle, the squash doesn’t have to be spiraled, because it naturally becomes like spaghetti when baked. 🙂 You can gently pull the “noodles’ apart with your forth though after it cooks!
I’ve made this dish 3 times now – love it! Like others I add cubed chicken breast for more protein. I also sauté the broccoli with the leftover bacon fat instead of steaming…it adds flavor and saves me a pan 🙂
Hi Michelle, I am glad you are enjoying the recipe!
I’m confused about what I do with this squash. The stuff you scrape out before you cook it aren’t what you use, right? You cook what’s left. Then what? I don’t see a step for after it comes out of the oven. Do I scrape out the goods & add to a casserole dish? I’ve never used spaghetti squash before.
Hi Kelli, yes- that’s correct, once you cook it, scrape the cooked squash out from the shell and use in the casserole. Enjoy!
Woman, you are a genius in the kitchen! Your recipes are so creative and has helped me grow in my cooking. Also, I was put on a Paleo diet by my doctor, and though it’s helping digestive issues, I was losing too much weight. Not anymore! The truth is, I don’t like to eat food that doesn’t taste good, but I’m definitely gobbling this up! Still miss my carbs (insert cry emoji).
Aww, thank you so much Joy!! That’s so kind and best wishes to you on your journey. 🙂