Once again, this is another recipe that I adapted from a different Gluten Free blogger. Chef Jess at ATX Gluten-Free invented this one.
This is a Gluten-Free, Dairy-Free recipe.
- Ghee (or butter if you're not dairy-free)
- Sea Salt
- Cracked Pepper
- Garlic Sea Salt
- Spaghetti Squash
- 8 slices of Bacon (chopped)
- Balsamic Vinegar
- Green Onions (chopped)
Squash - Cut the spaghetti squash in half (long ways). Place in microwave safe casserole dish with 1/2" of watter. Place spaghetti squash face down in dish, cover with (microwave safe) saran wrap, microwave 10-20 minutes pending on how large your squash is. You will know it's done when you can pull the strings of squash away easily to give it a "spaghetti" feel.
Topping - Cut bacon in small 1-2" inch pieces. Cook in frying pan until cooked. Add 2 chopped green onions and 2 cloves of chopped garlic to pan with bacon. Cook until onions are translucent. Add 1 tbsp of balsamic vinegar. Add squash, salt, pepper, garlic salt to pan with toppings. Mix well. Add 2 tbsp ghee or butter. Add handful of chopped parsley. Serve in bowl. Enjoy!