A comfort-style meal with simple ingredients that pack huge flavor. This creamy bacon artichoke spaghetti squash is paleo and Whole30 compliant. Perfect for family dinners and entertaining a crowd!
Ahhh spaghetti squash. You either love it or you hate it. We are a house divided…
You see, I adore that oval yellow squash like I do my children. It’s basically the perfect substitution for any noodle, the perfect addition to any comfort-style casserole, the perfect solution for getting through a Whole30 or transitioning to a paleo lifestyle. It’s just…perfect.
But my husband loves noodles – like the real deal ones. And rice. And boxed Hamburger Helper meals (if you can even call those meals). So whenever I tell him spaghetti squash is on the menu, I wonder how far his eyes will roll in the back of his head. Someday they’ll stay that way (or at least that’s what I tell him).
But one thing we can agree one (correction, TWO things), are 1. BACON and 2. ARTICHOKES. Bacon and artichokes keep marriages alive. And Game of Thrones. And golf (for him), barre/the gym (for me). And football. Ooooh and babysitters. Ok, I’m done.
When I created this creamy bacon artichoke spaghetti squash, I faced resistance – which I fully expected. But one bite had him converted. There’s nothing he (or anyone else for that matter) can’t love about this creamy, hearty, comfort-style dinner.
If bacon and artichokes are your gig, but a little intimated by making FRESH artichokes, fear not my friend, fear not. This fool-proof oven method is stupid easy, and since you’ll be roasting that ‘lil spaghetti squash anyway, throwing a few halved artichokes from Ocean Mist Farms on a baking sheet makes this meal super duper easy.
You can’t go wrong with Ocean Mist Farms fresh artichokes – the quality of these big, beautiful artichokes are exceptional. They grow artichokes in California year round, and brought to you by retailers like these.
Creamy Bacon Artichoke Spaghetti Squash
To start, cut off the tops of 3-4 Ocean Mist Farms artichokes, then cut them in half. I trim off the tops of the petals (the tips are pretty pointy) but for this particular recipe, it’s optional. Scoop out the purple leaves and ‘fuzz’ inside (this is also called the choke), then cover the artichokes with one tablespoon melted ghee and 1/2 lemon combined. Place that artichokes on a baking sheet then roast at 375 degrees for 40-45 minutes.
As you prep the artichokes, cut the spaghetti squash in half. Spoon out the seeds and discard, then place the squash halves into a 9×13 casserole dish with about 1″ of water (cut side down). Add the squash to the oven the same time the artichokes go in, and roast for 45-50 minutes, until squash is soft and can be shredded with a fork.
As the spaghetti squash and artichokes are roasting, fry up that bacon deliciousness and combine a few simple ingredients like beef broth, coconut milk, dried thyme, and salt to make a creamy based that combines the entire dish and makes heaven on earth possible.
Fresh artichokes are easy to incorporate into any meal, and Ocean Mist Farms has the BEST produce around. Fresh, beautiful artichokes are a beautiful and tasty addition to any meal, and make this creamy bacon and artichoke spaghetti squash an easy family dinner or fancy-looking (and fancy-tastin’) meal to serve to a crowd, without a ton of work.
While you’re cozying into the fall and winter dinnertime routine, be sure to try this potato and fennel baked chicken casserole (Whole30), paleo tomato basil beef goulash with eggplant (Whole30), Whole30 Tuscan Chicken Spaghetti Squash, and this Autumn roasted veggie sheet pan chicken with craisins.Print
Creamy Bacon Artichoke Spaghetti Squash (paleo + Whole30)
- Yield: 6 servings 1x
- 2 1/2 – 3 pound spaghetti squash
- 4 Ocean Mist Farms Artichokes
- juice of 1/2 lemon
- 1 tablespoon ghee
- 3/4 cup beef broth
- 3/4 cup full-fat coconut milk
- 1 (10oz) package bacon
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon garlic
- 2 teaspoons arrowroot powder + 1 1/2 teaspoon water
- Preheat oven to 375 degrees
- Cut off the tops of the artichokes, then slice them in half. Scoop out the small purple leaves and ‘fuzz’ inside, then cover the artichokes with 1 tablespoon melted ghee and 1/2 lemon combined
- Coat each artichoke with the ghee and lemon, then place on a baking sheet (cut side down) and roast in the oven for 40-45 minutes
- As you prep the artichokes, cut the spaghetti squash in half. Spoon out the seeds and discard, then place the squash halves into a 9×13 casserole dish with about 1″ of water (cut side down)
- Add the squash to the oven the same time the artichokes go in, and roast for 45-50 minutes, until squash is soft and can be shredded with a fork
- As the artichokes and squash are roasting, fry the entire package of bacon in a large pan then remove and place the bacon on a paper towel-lined plate. Wipe up excess bacon grease from the pan (caution – the grease will be hot)
- Add the beef broth, coconut milk, dried thyme, salt, and garlic to the pan and heat over medium-high until the mixture starts to simmer. Add the bacon then remove from the heat
- Immediately add the arrowroot and water mixture, whisking well to thicken
- Once the artichokes and squash are finished roasting, shred the spaghetti squash. Discard the skin, drawing the water, and place the shredded squash back into the casserole dish
- Pour the sauce over the top mix well, then add the artichokes (cut side up). Optional: return to casserole dish to the oven to warm throughout
- When ready to serve, remove the outer petals of the artichoke and preserve the artichoke heart. The heart and the immediate leaves around it will be soft enough to eat. Cut the heart in half and serve with the squash