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:
- garlic
- Olive oil, for the garlic, squash, and asparagus
- Sea salt and black pepper
- 1 medium to large spaghetti squash
- nitrate free bacon
- asparagus
- parsley
Creamy Garlic Sauce:
- cashews
- fresh lemon juice
- plain unsweetened almond milk
- the roasted garlic (from above)
- sea salt
- nutritional 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
Ingredients
- 1 head garlic
- Olive oil for the garlic, squash, and asparagus
- Sea salt and black pepper to taste,
- 1 medium to large spaghetti squash
- 8 slices nitrate free bacon
- 1 bunch asparagus woody ends removed and cut into 1” pieces
- Chopped parsley for garnish
Creamy Garlic Sauce:
- 3/4 cup cashews
- 1 1/2 Tablespoons fresh lemon juice
- 2/3 cup almond milk plain unsweetened, warmed
- 6 cloves of the roasted garlic
- 1/2 teaspoon sea salt or more, to taste
- 2 tablespoons nutritional 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
Want More Whole30 friendly meals? Try One of These!
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Do you think coconut milk would work in this recipe?
Did you try this with coconut milk? If so, how did it turn out?
very possible
Wow so good
This was delicious!!!! It took some prep work, but was worth it. We added chicken on top
how did you cook the chicken?
Supper Yummi! A recipe for whole family! Even my picky daughter loved it!
Thank you!!
OMYGOSH!! Delicious!!! I made it with tempeh bacon and omitted roasted garlic. OUTSTANDING!!! You rock!! Thank you
What kind d of yeast is that
Try to make some good connections with others, and develop a network of friends who can help you through your work (and life) frustrations.
Spend your lunch break with your coworkers and get to know them better away from work.
I made this for my mom’s birthday dinner because she chose it. I bought extra ingredients because I also made for my friend who is sick. Six out of seven people really enjoyed it. Wasn’t my husband’s cup of tea because it’s too healthy for him! 🤣
Seriously delish!
Get to know your employees on a deeper level by eating lunch with them and hanging out with them outside of the office.
Would this recipe be good to freeze for later use?
So delicious! Will definitely make again.
I have followed the recipe and instructions from this article exactly. In my family, everyone loves the food I make. Such a happy feeling
Can you freeze this recipe?
Holy moly this is yummy! Definitely adding it to my regular rotation even when off round from W30!
So delicious! Will definitely make again. nice…
I just made this for dinner and it was fantastic! The creamy sauce is very versatile- I can imagine using it on all sorts of things. My whole family LOVED it (although they were skeptical while I was making it 😉 I’m also somewhat skeptical about spaghetti squash as a pasta substitute, so I was shocked at how delicious this tasted!I added some crushed red pepper to spice it up a bit.
Would the sauce work by using macadamia nuts and coconut cream?
My family loved this recipe. Added chicken and a few cherry tomatoes.
this is so good and so easy!! We added chicken on top for added protein
Wow so good
hmmm yummy
OMG I can’t wait to try this! As someone who is GF & DF this is exactly what I needed to help me cook healthy. I love cheese & miss it so much. Thank you!
I’m not able to eat cashews. Do you have a suitable cashew replacement for the creamy sauce?