If you read Monday’s post about my Spinach Artichoke and Bacon Dip, I hinted at how you’d be seeing it again in a main dish. I now present you with a full-fledged meal: Spinach Artichoke and Bacon Spaghetti Squash!
This recipe came together as a result of us loving the spinach dip so much that we wanted to eat it for dinner! With the addition of spaghetti squash, some sliced mushrooms, extra artichokes, and a bit more coconut milk, this dip is transformed into a delicious, dairy-free dinner!
First off, I have to thank Mark, who was kind enough to be my hand model for this photo shoot! The funny thing is, I used to tell him that he should have been a hand model because he has such nice, strong hands! (All those years of basketball!) It was a running joke between us, but now he’s my go-to model for my photo shoots, so I think it was meant to be! 😉 Thank you, Mark!
Oh, and if you’re wondering what is on Mark’s arm, he has a tattoo on each wrist. I’m a wimp when it comes to pain and will likely never get a tattoo in my life, but I love Mark’s tattoos and what they represent! Both of his are references from the Bible:
- The one pictured is Isaiah 41:10 – “So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand.“
- The other is Jeremiah 29:11-13 – “For I know the plans I have for you, declares the Lord, plans to prosper you and not to harm you, plans to give you a hope and a future. Then you will call on me and come and pray to me, and I will listen to you. You will seek me and find me when you seek me with all your heart.”
They are awesome conversation starters for him, as well as good reminders for us both about how much God cares about us, strengthens us, and has a plan for us. ❤️
Okay, back to this amazing food! Spaghetti squash has been a lifesaver for me since I’ve gone grain-free. I never had spaghetti squash in my life before I started eating Paleo. Now, it’s become my favorite pasta substitute! Once it’s been roasted, it has the texture of rice noodles and it takes on the flavor of whatever sauce you pair it with.
This is one of those dishes where you can really save some time by doing some prep work ahead. One thing I like to do when I make a spaghetti squash dish is roast my squash in advance. That will save you almost an hour of work during the week. With this recipe, you could either make your squash or the dip in advance, so that it cuts the time to make this by half. When you’re eating primarily Paleo, there are rarely shortcuts since you’re eliminating most processed food. So, prepping in advance is really helpful and knowing you’re eating nourishing, whole foods is worth the extra work! 🙂
To get your squash started, cut it in half, carefully. This can be tricky, so use a sharp knife and some elbow grease! If Mark is around, I’ll have him cut the squash for me! Once it’s cut, just scoop out the seeds and place the halves on a baking sheet.
Grease the inside of the halves with olive oil, flip them over, and pour a little water around them to create more steam and help them roast faster in the oven.
While they bake, whip up a batch of Spinach Artichoke and Bacon Dip! You could totally just mix this with the spaghetti squash as is, but I added an additional can of coconut milk to the cashew cream for a more saucy result. I also sautéed some sliced mushrooms and extra artichokes to add to the dish. Totally optional, but recommended!
You’ll know your squash is done when it’s slightly soft on the outside if you poke it with a fork. Get it out of the oven and flip the halves over. (Careful, they’ll be steamy!) Once they cool off a little, shred them with a fork. They should shred easily.
Mix everything together and dinner is served! Mmmmm….this is so incredibly good! The bacon gives it so much flavor and it feels rich and creamy, like you’re eating an alfredo or a carbonara, except it’s healthier and packed full of veggies! Spaghetti squash is a great way to sneak in a vegetable and disguise it as pasta, so for those of you with kids, give it a try!
I’m getting hungry just writing this post, so I should probably go make some for myself for dinner tonight, and I encourage you to do the same!
- 2 medium or 1 large spaghetti squash
- 2 tablespoons olive oil, divided
- ¼ cup water
- 1 recipe of Spinach Artichoke and Bacon Dip
- 1 can of light coconut milk (optional - for a more saucy pasta)
- 2 -8-oz packs of mushrooms (optional)
- 1 -12-oz jar of artichoke hearts, drained (optional)
- salt, pepper, garlic powder and oregano to taste
- Preheat oven to 400 degrees. Grease a baking sheet or cover it with foil.
- Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush the halves with a tablespoon of olive oil and place face down on baking sheet. Drizzle a bit of water around the halves to help build up steam in the oven.
- Roast spaghetti squash for 45-50 minutes or until the outsides of the squash are soft when you poke them with a fork.
- While your squash is roasting, make the Spinach Artichoke and Bacon Dip and add in the extra can of coconut milk to the cashew sauce to thin it out a bit.
- When your squash is out of the oven, flip the halves over to let cool for a few minutes, being careful of the hot steam. Shred the squash with a fork and put the spaghetti squash noodles in a large pot.
- Add Spinach Artichoke and Bacon Dip to the pot with the spaghetti squash.
- In a skillet, saute your mushrooms (if using) in remaining tablespoon of olive oil until softened. Add in the artichoke hearts to heat up and then pour the mushrooms and artichokes into the pot with the spaghetti squash.
- Give everything a stir and season with salt, pepper, garlic powder, and oregano to taste.
Leave a Reply