Continuing with our spaghetti squash theme this week…
Here is my new favourite “pasta” dish… This dish uses spaghetti squash noodles as the base, making it AIP friendly!
The pasta sauce is created with bone broth and mushrooms, creating a sauce that is not only delicious but also gut healing! Bone broth is truly a miracle elixir- it contains collagen and the amino acids that are needed to heal damaged cell walls within the gut.
I hope you enjoy this healing Bacon, Beef & Mushroom Pasta recipe!
Recipe adapted from Alaena Haber’s recipe from Autoimmune Wellness.
Bacon, Beef & Mushroom “Pasta”
- 1 spaghetti squash
- 6 slices bacon cooked
- 1.5 cups cremini mushrooms, sliced divided
- 1 cup yellow onion, diced divided
- 4 cloves garlic
- 1 cup beef bone broth
- 2 tsp dried thyme
- 2 tsp dried oregano
- ½ teaspoon sea salt
- 2 lb ground beef
- 2 cups spinach
Preheat the oven to 400 degrees F. Cook the spaghetti squash by cutting it in half, removing the seeds/guts, and placing flesh down in a baking pan with ½ inch of water covering the bottom. Cook for 25-40 minutes, depending on the size of the squash, until fork tender (slightly firm and not mushy).
Cook the bacon in a large skillet over medium heat. Set aside to cool, then chop into small pieces.
To make the sauce: Add 1 cup of mushrooms, ½ cup onion, garlic, broth, dried herbs, and sea salt to a blender and blend until a smooth. Set aside.
Add the ground beef, remaining mushrooms, and remaining ½ cup onion to a skillet and cook on medium heat until the beef is no longer pink and the vegetables are tender.
Pour mushroom broth into the skillet and bring the liquid to a simmer. Maintain a simmer as most of the liquid evaporates over the next 20 minutes- you should be left with a thickened sauce. In the last 2 minutes of cooking, add the spinach and cook down until wilted. Remove from heat.
Once the spaghetti squash is cooked, use a fork to scrape the flesh away from the shell. Top with the beef and mushroom mixture, and chopped bacon.