Servings: 8 servings


1 tablespoon ghee
1 cup diced red onion
3 cups chopped & peeled butternut squash
1 cup chicken stock (check labels for added sugar)
1 ½ tablespoons chopped fresh sage
1 teaspoon dried thyme
1 teaspoon garlic powder
½ cup dairy free milk (I used unsweetened original almond milk)
salt to taste
3 pieces Pederson Farms No Sugar bacon
1 spaghetti squash, seeded, cooked & strings removed


Place a large saute pan over medium high heat. Add ghee and red onion to the pan and cook for 3 minutes. Add in the butternut squash, chicken stock, sage, thyme and garlic powder. Cover and cook for 10 minutes or until squash is fork tender, stirring occasionally. Pour everything into a food processor and add dairy free milk. Blend until creamy and salt to taste. In another pan, cook bacon until crispy then set aside. Remove all but about 1 teaspoon of bacon grease from the pan and add cooked spaghetti squash to the pan. Pour about 1 cup of the sauce on the spaghetti squash and stir to coat. Add more sauce depending on how much you want on the squash (this varies as all spaghetti squashes are different sizes). Chop cooked bacon and toss into the pan. Stir everything together and serve warm!

To Microwave Spaghetti Squash: Pierce the spaghetti squash about 4-5 times with a knife through to the center. Microwave for 15-18 minutes (depending on the size of the squash), turning upside down halfway through. You will know it is down when it is easy to pierce with a knife. Remove from microwave and chop of the stem, then cut in half lengthwise. Scoop out seeds and discard. Then scrape out squash with a fork and onto a pile of paper towels. The squash will be a bit soggy so press between 2 stacks of paper towels until most of the moisture is removed (This may take a few rounds of paper towel pressing).



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