The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Dairy-Free Cheese & Yogurt / Loaded Spaghetti Squash

Loaded Spaghetti Squash

By

Spunky Coconut Loaded Spaghetti Squash. Dairy-free!

I’ve been making double batches of the shreddable cheese for Ashley and I. We haven’t found anything we don’t like it on. Hot green beans or peas, salad, wilted spinach, baked potatoes. The list goes on and on. If you put it on something hot it melts into sauce. Oh. My. Gooooooodness.

This was one of the easiest yummiest dinners ever. I steamed the biggest spaghetti squash I could fit into my ginormous slow cooker while we were out at the kids activities. When we got home I crisped up some bacon, shredded some cheese, and wilted some spinach in a pan with bacon grease and minced garlic. I was so excited to hurry up and take the picture so we could eat, that I forgot to put the spinach with garlic on top. But we added it after snapping this pic, and it was Yum-O.

Loaded Spaghetti Squash

nut-free, dairy-free, gluten-free, paleo

Note: If you’re totally not interested in making this nut-free, dairy-free  “cheese,” and / or you can eat cashews, then I would recommend this sauce instead.

1 large spaghetti squash
several slices “cheese” (see note above), plus more to shred for the top
wilted spinach with garlic (not pictured), as much as desired
10 slices crisp bacon, chopped
scallions, chopped

  1. Poke the top of the spaghetti squash, then add it to the slow cooker with 2 cups of water. Let it steam for 4 to 6 hours.
  2. Remove the slow cooker lid. When it’s cool enough to touch, cut the squash in half and remove the seeds. Using a fork scrape the squash out of it’s skin, into a baking dish or dutch oven.
  3. Add several slices of the cheese to the spaghetti squash to create the sauce. Heat if needed to melt the cheese.
  4. Add some bacon grease to a pan over low / med heat. Add some minced garlic, and let it cook slightly, being careful not to burn.
  5. Add a few handfuls of fresh spinach to the garlic and toss to coat. Turn off the heat and put the lid on to wilt the spinach.
  6. Add the spinach with garlic, bacon, more cheese (shredded), and scallions to the spaghetti squash.

Makes 4 servings
Be sure to sign up to my new Spunky Newsletter for more free recipes and exclusive giveaways!

♥, Kelly

Share this:

Reader Interactions

Comments

  3. This was delicious! It’s now my go-to comfort food. It’s very handy because you can make a big squash on Sunday and then eat it for lunch or dinner all week. I’m going to try the sauce with gluten free fettuccine and broccoli this week. Thanks for sharing all your great recipes!

  4. Well, my squash turned out more like mashed potatoes or something with a bit of liquid. Not sure why! But the dish still turned out great! The bacon just really makes the dish…yum!! But it didn’t look anything like the picture!! Oh well! Super yummy!