If you love the flavor nutmeg brings to dishes like chicken tetrazzini, you will adore this low-carb, creamy, pasta-less Trim Healthy Mama S meal that is loaded with protein and vegetables (but don’t worry, you’d never know you’re stuffing yourself with squash, spinach, garlic, and onions!).
This recipe tastes like something you’d eat at a fancy restaurant. It doesn’t require any special ingredients, and since the only meat called for is a package of bacon, it’s a very frugal, healthy way to fill up a large family.
You can serve the sauce on top of the spaghetti squash noodles, but I prefer mixing everything together. A great make-ahead meal, you can dump everything into a casserole dish and re-heat for 35 minutes at 350 F before serving.
Parmesan cheese makes an excellent garnish!
- 2 small spaghetti squash, cut in half and seeded
- 1 package bacon, diced
- 8 cups fresh baby spinach
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup unsweetened cashew milk
- 1/4 cup heavy cream
- 1 8oz. package cream cheese
- 2 Tbsp butter
- 1/2 tsp mineral salt
- scant tsp ground nutmeg
- 1/4 tsp ground pepper
- Preheat oven to 375. Cut squashes in half, remove seeds, butter them lightly, sprinkle with salt, and lay them face down on a baking sheet. Bake for 35 minutes. Remove from oven and cool while making the sauce.
- Cook bacon over medium heat in a large pot until crisp. Drain all but 1 Tbsp of grease. Add spinach and onion. Saute until spinach is wilted and onion is clear. Add garlic; cook 1 minute longer. Add cashew milk, cream cheese, cream, butter, salt, nutmeg and pepper; stir until smooth.
- Using a fork, scrape the insides of the squash into the sauce and stir to coat. Serve immediately, or re-heat later, covered, at 350 for 35 minutes.
If you don't have cashew milk, you can substitute with almond milk or coconut milk.