Spaghetti Squash Alfredo with Spinach and Bacon

Zutaten

Spaghetti Squash Alfredo with Spinach and Bacon

Prep Time: 20 minutes

Cook Time: 45 minutes

Yields: 4 servings

Ingredients:

– 1 large spaghetti squash

– Avocado oil (or preferred oil)

– Salt and black pepper

– 4 slices bacon, cooked and crumbled (reserve some grease)

– 2 tablespoons butter

– 2 tablespoons flour

– ½ small onion, diced

– ½ cup chicken stock

– 2 large handfuls fresh spinach

– ½ cup heavy cream

– Freshly grated Parmesan cheese (a lot)

Instructions:

– 1. Preheat oven to 400°F (200°C).

– 2. Slice spaghetti squash into rings and remove seeds. Place on a baking sheet, drizzle with oil and reserved bacon grease. Season with salt and pepper.

– 3. Roast for 30–35 minutes until tender. Cool slightly, then pull strands from rings for long, noodle-like strands.

– 4. In a skillet, melt butter and whisk in flour to make a roux. Cook for 2 minutes, stirring constantly.

– 5. Add diced onions and sauté until softened.

– 6. Pour in chicken stock and stir until smooth.

– 7. Add spinach and cook until wilted.

– 8. Stir in roasted spaghetti squash strands and pour in heavy cream.

– 9. Simmer on low for 10 minutes, stirring occasionally.

– 10. Add lots of cracked black pepper and grated Parmesan.

– 11. Serve hot, garnished with crispy bacon, extra Parmesan, and more black pepper.