Instructions

1. If you haven’t done so already, roast your spaghetti squash, halve, place meat side down on a sheet pan and roast until hard shell can be pierced by a fork. About 35 minutes at 400F.
2. Next prepare Alfredo sauce: dice cauliflower, onion, garlic. Heat olive oil in a large pot, add in garlic,  & onion. Saute on high for 6 minutes, stirring often until tender.
3. Then add in cauliflower, stir well. Add in salt, oregano, broth & coconut milk.
4. Stir well. Lower heat to medium-low.
5. Cover with a tight-fitting lid.
6. Let it cook simmering until the cauliflower is very tender, about 15 minutes.
7. Transfer all of it to a blender, carefully!
8. Add in the fish sauce and vinegar. Blend until smooth.
9. Taste, adjust salt as needed.
10. *** you can also prepare cauliflower in a pressure cooker, start with saute mode, then close and set to vegetable (about 7.5 psi for 8 minutes). ***
11. It will make about 4 cups!

To prepare the dish: cook the bacon first. I like to do it in the oven.

1. Lay bacon flat on a cooling rack over sheet pan, and put the pan in a cold oven, then set oven to 350F After it reaches 350F check on bacon, set timer to 8 minutes, check again, cook until crispy.
2. Heat olive oil in a large skillet.
3. Slice garlic cloves & mushrooms.
4. Once skillet is hot add in mushrooms & garlic.
5. Saute in the skillet on high until tender. Sprinkle with a pinch of salt.
6. Add in spinach.
7. Stir and saute until wilted.
8. Add in 1 cup of Alfredo sauce.
9. Stir well & remove from heat.
10. Using a fork, pull out all the meat of one half the spaghetti squash.
11. Add it to the skillet.
12. Chop up crispy bacon & add it to the skillet as well.
13. Garnish with fresh basil.
14. Mix it all up and serve 2 moderate portions, or serve in a generous bowl & chow down!