Baked Pumpkin Alfredo Casserole

OK If you haven’t tried this Eggnog Bread yet, stop reading NOW and go make it.  NOW!!!  Aaaaaaaaad if you want a “healthy” dinner, make this.

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I have a thing for pumpkin and pasta.   I dunno, is that weird?  But anyhoo, I had a poor, lonesome spaghetti squash sitting on the table for about 2 weeks and I happened to notice a can of pumpkin and a can of coconut milk in the pantry yesterday…put 2 and 2 together (was it 3?) and BAM!  Baked Pumpkin Alfredo Casserole.  With BACON.  Obviously.

INGREDIENTS

2 T Olive Oil

2 Cloved Garlic, minced

2 Shallots, sliced

1 can Organic Pumpkin Puree

1 can Full Fat Coconut Milk

2 t Dried Sage

1/2 t Marjoram

1/2 t Thyme

Salt and Pepper to taste

1 Spaghetti Squash, baked and innards removed

6 Pastured Eggs

8-10 Thick Slices of Pastured Bacon

INSTRUCTIONS

Brown the garlic and shallots in the olive oil.  Whisk in your pumpkin, coconut milk, sage, marjoram, thyme, salt, and pepper.  Bring to simmer, then cover for 15 minutes over medium-low heat.  Remove from heat and let cool.

Place the spaghetti squash in a large mixing bowl with the sauce and eggs.  Mix well and pour into a greased 2 QT baking dish.  Bake at 400 degrees for 35-45 minutes, until firm to touch and lightly browned.

Remove dish from the oven and arrange the bacon on top as the “crust.”

Bake for an additional 10-15 minutes until bacon is browned and crispy.  Enjoy!

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2 responses to “Baked Pumpkin Alfredo Casserole

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