BLT Spaghetti {recipe} {grain-free}
Going gluten free, and now grain free, we’ve missed some of our favorite old dishes. Especially pasta. Spaghetti is one dish that my husband loves, and I routinely make for him, but when even gluten free noodles are out of the question, it gets pretty hard to make. Until I found Spaghetti squash!
BLT Spaghetti
Ingredients
- 1 whole spaghetti squash
- 1 pound nitrate free bacon (beef, pork, or turkey)
- approx. 4 cups of cherry tomatoes, chopped
- 1 small onion
- 3-4 cloves minced garlic
- 2 shakes red pepper flakes
- 1 cup homemade broth (water if you don’t have it)
- 3-4 cups arugula
- 1/2 cup chopped fresh basil
- grated Parmesan cheese to taste
Method of Preparation
1. Roast tomatoes for about 20 minutes or until lightly browned in a 300 degree oven. At the same time, cook spaghetti squash (boil whole for 25 minutes, bake whole for 50-60minutes) Fry bacon and set aside.
2. Chop onion and mince garlic. Saute onion in 2 Tbsp butter or oil for 3-4 minutes, until soft. Add minced garlic and saute for an extra 2 minutes.
3. Add in tomatoes, pepper flakes, and broth.
4. Add in basil and arugula (you can use another green if you have it on hand, the flavor will just be a bit different). Break bacon into small pieces and add as well.
5. Slice spaghetti squash in half and scoop out the seeds.
6. Using a fork, scrape out the ‘meat’ of the squash. It shreds just like spaghetti noodles!
7. Top with tomato and bacon sauce. And freshly grated Parmesan Cheese.
Because spaghetti isn’t spaghetti without Parmesan.
*For those not sensitive to wheat you can easily prepare this for over any type of wheat pasta!
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About donielle
Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with infertility. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health. Her blog Naturally Knocked Up focuses on fertility and reproductive health and her book on natural fertility will be available in June 2012. She also runs a local blog (Grand Rapids Natural Living) and is active the local community in order to provide the area with resources and information for natural families.
This looks great! I don’t think I’ve tried spaghetti squash before. I’m finding I really like pasta sauces over grilled or sauteed zucchini slices. You can peel zucchini into ribbons too to make it look/feel like pasta.
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What a delicious looking meal! Your photos are great, too.
I linked up a new frozen treat. Light, refreshing, and healthy; it can be made as a slushie-type beverage or a spoonable frozen dessert.
Shirley
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Looks yummy! Must try it sometime.
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I love spaghetti squash! Unfortunately my husband does not like it. At all.
Today I linked up fajitas because you can just serve on a bed of lettuce instead of in a tortilla shell. When I go low carb I always just use lettuce in lieu of bread products. Works great as a wrap or “bun” too.
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This looks great! I haven’t been able to find any spaghetti squash yet this year. I think it’ll be more in season fall/winter. I will definitely be making this then!
Thanks!
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This looks fantastic! It has been a while since I picked up a spaghetti squash – and I need to soon, so I can make this!
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AMAZING. I can’t wait to make this. It’s on the LIST!
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Just wanted to let you know that I tried this recipe and LOVED it. Absolutely scrumptious. It was my first experience with spaghetti squash, and thanks to this recipe, will not be my last!! Mmm-mm-mm. (I think the secret is in the bacon. What doesn’t taste amazing when it has bacon??)
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okay, YUM. This is definitely going on the menu this week.
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Okay, so I went shopping earlier and got the ingredients to make this this week, but I didn’t see any arugula. Is there a good substitute for that? I thought about getting kale, but it seems like I’d probably have to steam that for a bit before adding it in, and the lazy part of me didn’t want to do that. And spinach and chard didn’t sound like they would be good substitutes either. Any suggestions?
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Donielle Reply:
May 8th, 2011 at 7:20 am
@Kelsey, I think pretty much any green will work since arugula is just baby spinach.
You could use kale too – just cover the pot for a few minutes after you add it in to help steam it down faster.
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mmm… UPDATE: Just made this for dinner (substituted kale for arugula) – it was DELICIOUS. Will definitely make again!
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donielle Reply:
May 10th, 2011 at 1:36 pm
YAY! Glad you liked it – thanks for letting me know.
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Love the sound of this, I’m going to try it tonight! I just wanted to make a minor correction. Although you can sub baby spinach for arugula it isn’t the same green. Arugula has a spicy kind of pungent flavor (that I LOVE) that spinach lacks (but I enjoy spinach too!). Thanks for all the yummy recipes – the sweet potato baked oatmeal is scrumptious!
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Rachel Reply:
November 29th, 2011 at 5:02 pm
@Marnie, heh, I was going to say the same thing re: arugula and spinach. almost like we’re related or something.
really looking forward to trying this recipe, thank you!
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