These Paleo Spaghetti Squash Bowls are mixed with cauliflower Alfredo sauce, bacon, avocado, tomato and topped with a fried egg. An easy, healthy meal!
For the squash:
8 Sliced Bacon
1 Large Spaghetti Squash
For the cauliflower sauce:
3 Cups Chicken Broth
3 Cups Water
5 Cups Cauliflower florets, cut into bite-sized pieces
1 Tbsp Reserved bacon fat *
½ Onion, roughly chopped
1 ½ Tbsp Garlic, minced
½ tsp Salt
1 Large tomato, diced
1 Large avocado, cubed
4-6 Fried Eggs (depending how many people you are serving)
Green onion, diced
Heat a large skillet over medium heat and cook the bacon until golden brown, flipping once. Transfer to a paper-towel lined plate and blot off excess fat. Set aside, and reserve the bacon fat.
Preheat your oven to 400 degrees and line a large baking sheet with tin foil, and spray with cooking spray.
Cut the spaghetti squash in half and scoop out the seeds. Brush the inside with the bacon fat and sprinkle with salt and pepper. Place on the prepared pan, cut-side down, and roast until fork tender, about 35-45 minutes.
Once the squash is done, remove from the oven to cool. While it cools bring the chicken broth and water to a boil in a large pot. Once boiling, add in the cauliflower, cover and cook until fork tender about 6-7 minutes. DO NOT DRAIN THE LIQUID.
While the cauliflower cooks, heat 1 Tbsp of reserved bacon fat in a small pan over medium heat. Cook the onion and garlic until golden brown.
Using a slotted spoon, transfer the cauliflower to a blender. Add in the cooked onion/garlic, salt and season with a couple of pinches of pepper. Add in ¼ Cup of the cooking liquid and blend until smooth and creamy. You may need to add another Tbsp or Two of liquid, depending on how thick you want it.
To serve: Using a fork, scrape the inside of squash into noodle-like strands and place on plates. Top with cauliflower sauce, diced tomato and avocado. Top with a fried egg and sprinkle with green onions.