3-4 cups cooked spaghetti squash see notes on how to cook
8 pieces cooked bacon chopped in pieces or bacon bits
1 1/2 cups steamed broccoli
1 cup full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
1 medium egg
1 teaspoon sea salt or to taste
1 teaspoon garlic powder
fresh ground pepper to taste
1. Bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
2. In a saucepan whisk together all the ingredients for the cream sauce.
3. Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
4. In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later.