Jump to Recipe Whole 30No Added Sugar
This roasted garlic spaghetti squash has a creamy savory sauce with crispy bacon plus sautéed asparagus. It’s flavor packed, low in carbs, paleo and Whole30 friendly.
Is there anything better than a creamy “cheesy” (but no cheese!) sauce?!
I’ve come to love making cheesy dairy free sauces with cashews.
Trust me – it took awhile for me to warm up to the idea of cashews creating deliciously creamy sauces – but hey – they work!
And even though it’s not real cheese or cream, these cashew based sauces are seriously tasty.
Whether it’s for my chicken burrito casserole, roasted garlic chicken pizza, creamy chicken Alfredo or bacon cheeseburger casserole, there’s really no better way to create a paleo and Whole30 friendly sauce.
Enter today’s creamy roasted garlic spaghetti squash with asparagus and bacon. You’re going to want this on repeat, I promise!
What You Need to Make this Roasted Garlic Spaghetti Squash
Simple ingredients make the best meals, and this one is no exception.
Here’s everything you’ll need to prepare this spaghetti squash:
garlicOlive oil, for the garlic, squash, and asparagusSea salt and black pepper1 medium to large spaghetti squashnitrate free baconasparagusparsley
Creamy Garlic Sauce:
cashewsfresh lemon juice plain unsweetened almond milkthe roasted garlic (from above)sea saltnutritional yeast (for Whole30) or vegan parmesan
How to Make Roasted Garlic Spaghetti Squash with Bacon and Asparagus
Preheat your oven to 400°F. You will cook the squash, garlic and bacon in the oven at this temperature.
Cut the top off of the head of garlic to expose the cloves, drizzle with olive oil and sprinkle with salt and pepper, then wrap tightly in a small piece of aluminum foil and roast for 35-40 minutes in the preheated oven.
Meanwhile, cut both ends off of the squash and slice into 1-2” rounds and remove the seeds. Arrange on a parchment lined baking sheet, drizzle all over with olive oil and season each side with salt and roast in the preheated oven for about 30 minutes or until “al dente”
Separate strands into long spaghetti noodles and place in a large serving bowl.
The bacon will need about 20 minutes to bake so prepare it after the garlic and squash.
Line a baking sheet with parchment paper and arrange the bacon in a single layer, then bake for 16-20 minutes, checking for doneness.
Alternatively, you can cook the bacon in the skillet until crisp if there’s limited oven space. With either method, drain on paper towels once done.
With about 5-10 minutes left in the oven for the squash, heat a large skillet over medium high heat and add a tablespoon of oil.
Saute the cut asparagus until just crisp tender, 2-3 minutes, sprinkling with salt and black pepper to taste.
How to Make a Smooth Creamy Cashew Based Pasta Sauce
Once the garlic is done, make the cream sauce. Tip – if your blender is on the weaker side, soaking the cashews in hot water for 2 hours will help give you a nice smooth sauce.
In a high speed blender, combine the cashews, lemon juice, almond milk, roasted garlic cloves, sea salt and nutritional yeast.
Blend on high speed until smooth and creamy. This might take several minutes, stopping to scrape the sides of the blender before continuing.
Toss the sauce with the spaghetti squash noodles, asparagus and cooked, crumbled bacon.
Garnish with parsley if desired and serve!
I know you’re going to love this “spaghetti” dish! And hey, if you want to use gluten free or grain free pasta instead of spaghetti squash, that works well too!
Grab your garlic and get your oven preheated because it’s time to cook – let’s go!
Roasted Garlic Spaghetti Squash with Asparagus and Bacon
Roasted Garlic Spaghetti Squash with Asparagus and Bacon
This roasted garlic spaghetti squash has a creamy savory sauce with crispy bacon plus sautéed asparagus. It’s flavor packed, low in carbs, paleo and Whole30 friendly. Prep Time: 10 minutesCook Time: 35 minutesCourse:Dinner/LunchCuisine:keto, Paleo, Whole30Keyword:bacon, cashew cheese, cashews, paleo, spaghetti squashServings: 6 servings
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
1headgarlicOlive oilfor the garlic, squash, and asparagusSea salt and black pepperto taste,1medium to large spaghetti squash8slicesnitrate free bacon1bunch asparaguswoody ends removed and cut into 1” piecesChopped parsleyfor garnish
Creamy Garlic Sauce:
3/4cupcashews1 1/2Tablespoonsfresh lemon juice2/3cupalmond milkplain unsweetened, warmed6cloves of the roasted garlic1/2teaspoonsea saltor more, to taste2tablespoonsnutritional yeast or vegan parmesan
Instructions
Preheat your oven to 400°F. You will cook the squash, garlic and bacon in the oven at this temperature.Cut the top off of the head of garlic to expose the cloves, drizzle with olive oil and sprinkle with salt and pepper, then wrap tightly in a small piece of aluminum foil and roast for 40 minutes in the preheated oven.Meanwhile, cut both ends off of the squash and slice into 1-2” rounds and remove the seeds. Arrange on a parchment lined baking sheet, drizzle all over with olive oil and season each side with salt and roast in the preheated oven for about 30 minutes or until “al dente” Separate strands into long spaghetti noodles and place in a large serving bowl.The bacon will need about 20 minutes to bake so prepare it after the garlic and squash. Line a baking sheet with parchment paper and arrange the bacon in a single layer, then bake for 16-20 minutes, checking for doneness. Alternatively, you can cook the bacon in the skillet until crisp if there’s limited oven space. With either method, drain on paper towels once done.With about 5-10 minutes left in the oven for the squash, heat a large skillet over medium high heat and add a tablespoon of oil. Saute the cut asparagus until just crisp tender, 2-3 minutes, sprinkling with salt and black pepper to taste.Once the garlic is done, make the cream sauce. In a high speed blender, combine the cashews, lemon juice, almond milk, roasted garlic cloves, sea salt and nutritional yeast. Blend on high speed until smooth and creamy. Toss the sauce with the spaghetti squash noodles, asparagus and cooked, crumbled bacon. Garnish with parsley if desired and serve right away.
Nutrition
Calories: 240kcalCarbohydrates: 10gProtein: 9gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 19mgSodium: 429mgPotassium: 343mgFiber: 2gSugar: 3gVitamin A: 579IUVitamin C: 8mgCalcium: 69mgIron: 3mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Want More Whole30 friendly meals? Try One of These!
Creamy Paleo Chicken Alfredo
Creamy Tuscan Chicken
Lemon Chicken Piccata
Chicken and Potato Casserole
Spaghetti Squash Bolognese
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.