Spaghetti -Squash, "cream" & bacon bake

Spaghetti-squash, "cream" and bacon bake

AIP friendly

As we dig further into the fall season- I have procured an abundance of spaghetti squash.  Luckily for me, it is my favorite. So comes the endless supply of healthy bases of all foreseeable meals:) 

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Enough cooked squash to almost fill your baking dish

4 C (1 small head) of red cabbage quartered, cored and sliced

Up to 1# butcher cut bacon

5 large garlic cloves diced

2 large yellow onion

1 large sweet potato

1 can coconut milk

salt to taste

Bake *350 until heated through

***I never cook with exact measurements, I use what is on hand and adapt to taste.  If you love cabbage, use more cabbage and less squash.  If you only have one onion- so be it.  Most of my recipes do not require exact measurements unless asked for caloric values.

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Take and half what will be enough squash to fill your roasting dish almost full.  Hollow out each one and then cook your preferred way.  Mine is to quarter the entire squash after hollowing and then lay within a large cooking pot with a bit of water in the bottom.  I also add one very large whole sweet potato for the sauce.  Secure a tight fitting lid and steam away over low heat until finished.

While the squash and s. potato are cooking go ahead and cook your bacon.  I use almost a full pound for the average 9x13 baking dish.  I also eat a high fat diet due to my lifestyle.  You add what works for you.  Between 5 and 6 pieces would be sufficient.   Once cooked and cooled, place on a heavy cutting board and dice into chunks and crumbles and divide.

                                              

After cooking all the bacon you desire for the dish- render off the fat into another container and put your onions on to caramelize in an estimated 1T rendered bacon fat- cook on just above low.  Below is a photo of what the onions should look like when done.

Once the onions are well caramelized, remove and add another 1T rendered bacon fat onto the skillet and add in your cabbage and salt as to sweat it- then wilt/brown for 3-5 minutes on med/low heat.  Once the cabbage has begun to show signs of browning add in the diced garlic.  Be careful not to burn the garlic- there is no coming back from that- there is only starting over the cabbage.

Once the cabbage has cooked down and the garlic browned, remove from skillet and place into another dish until needed. Once your squash has cooled enough to handle, shred along squash shell with the grain into a bowl/vessel large enough to accommodate stirring in your other ingredients.                 (I don't have a photo of what all the ingredients look like mixed together:/)                                                             Once all ingredients and half of the bacon are together check your salt needs (you may taste and add accordingly by folding in more)

After the sweet potato has cooled enough to handle, scoop out and put into a bowl with 1 can of coconut milk.  Either use an emulsion blender or a fork/whisk and blend thoroughly.

Pack your quash mixture into your baking dish then pour the sauce over the entire surface.  If your portion is smaller and you have reserve, the sauce may be frozen for a few months or added to your next smoothie.  Take the remaining bacon crumbles and top the sauce with it.  Once baked it takes on a cheddar cheese color.  This is one of those meals where the bacon and the coconut milk/sweet potato begin permeation after a day- so as the meals get reheated, the flavor tends to grow into a sweeter and smokier version of its start.