Creamy Whole30 Bacon Garlic Spaghetti Squash


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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.

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!!

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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.
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.

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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.

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.

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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.
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.

See the behind the scenes photos

here here here

I hid them in text, because they were too embarrassing to post next to this lovely white aesthetic and 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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.

*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! 😂😂😂  See photo here

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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.

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 😉 ).

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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.
Print Recipe
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!!
Ingredients
Sauce
Info
Cook Time 8-10 minutes
Prep Time 15 minute
Servings
servings
Course Main Dish
Votes: 382
Rating: 3.32
You:
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.

Info
Cook Time 8-10 minutes
Prep Time 15 minute
Servings
servings
Course Main Dish
Votes: 382
Rating: 3.32
You:
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
Instructions
  1. In a saucepan whisk together all the ingredients for the cream sauce.
  2. Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
  3. 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.
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.
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!! How to cook spaghetti squash. Healthy spaghetti squash bake. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 recipes just for you. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes.



216Comments

Add yours
  1. 5
    mary

    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!

  2. 10
    Andrea

    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 🙂

    • 11
      Kaylie Johnson

      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.

    • 12
      Sylvia

      Look into vegan sauces made with nuts. I have vegan friends who make amazing alfredo sauce from nuts and nutritional/brewer’s yeast!

    • 13
      Lucia

      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.

  3. 14
    V

    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? 🙂

  4. 19
    Carol

    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.

  5. 21
    Traci

    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!!

  6. 23
    Erin

    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?

    • 24
      Kaylie Johnson

      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? 🙂

  7. 25
    Danielle

    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!

  8. 27
    Paige

    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 !

  9. 34
    Melissa

    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 !

  10. 43
    Carrie

    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.

  11. 45
    Jenny

    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!

  12. 49
    Margaret

    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!

  13. 55
    Julie

    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!

  14. 57
    Tai C

    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!

  15. 59
    Casey

    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!

  16. 65
    Tarrah

    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.

  17. 67
    Rachel Campbell

    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!

  18. 74
    Lisa

    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!

  19. 78
    Chara

    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.

    • 79
      Kaylie Johnson

      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! 🙂

  20. 80
    Tiffany H

    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!!

  21. 82
    Connie Kay

    Subbed spinach and added carmelized onions, garlic and mushrooms (because they were in the fridge!) OH MY GOODNESS!

  22. 83
    Jessica

    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.

  23. 86
    Jen

    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.

  24. 88
    Teresa

    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.

  25. 90
    Jennifer Clause

    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…

  26. 92
    Meredith Cartwright

    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?

  27. 101
    K phil

    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.

  28. 104
    Kari

    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!

  29. 106
    Judie

    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!

  30. 108
    Greg Nicola

    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!!

    • 110
      Shelly

      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.

  31. 111
    Liana Ferreira

    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!

  32. 112
    Kari

    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.

  33. 115
    Tisha

    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.

  34. 119
    Norma

    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.

  35. 121
    Theresa

    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!

  36. 122
    Trish Blount

    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!

    • 124
      Kim

      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.

  37. 132
    Amanda M.

    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.

  38. 134
    Melody Hughes

    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!

  39. 135
    Cliff H

    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.

  40. 142
    Luisa

    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!!!

  41. 143
    Anne

    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 !!

  42. 145
    Willa

    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.

  43. 147
    MicronCat

    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.

  44. 149
    Sam Wilson

    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!

  45. 151
    Ely

    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

  46. 155
    Annie

    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.

  47. 159
    Mary Ellen

    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.

  48. 161
    Britta Robinson

    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!

  49. 162
    Tiffany Wheeler

    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!!!

  50. 163
    Linda

    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?

  51. 166
    Ashley

    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.

  52. 167
    Ginger

    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.

  53. 168
    Ginger

    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

  54. 170
    Danielle

    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!

  55. 172
    Katie

    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!

  56. 175
    Eugenie

    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!

    • 177
      Kaylie

      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.

  57. 178
    Taylor

    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?

  58. 180
    Alex

    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!

  59. 182
    Shari Weston

    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!!

  60. 186
    Kelsey

    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!

  61. 190
    Mia

    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

  62. 192
    Steph

    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!

  63. 196
    Chrissy

    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 !

  64. 198
    Maddy

    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?

  65. 199
    Kim D

    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!

  66. 201
    Shannon

    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.

  67. 205
    Ann

    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!

    • 208
      Kaylie

      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.

  68. 211
    Katie

    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.

  69. 212
    Natalie

    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.

  70. 216
    Sarah

    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!

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