Baked Pumpkin Alfredo Casserole

Added on December 21st, 2012 by our friend from http://tgipaleo.com

Cooking Steps

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!

Serves 4
45-50 minutes
This is a Recipe

Ingredients

  • 2 T Olive Oil, 2 Cloves 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
  • 1 Spaghetti Squash, baked and innards removed
  • Salt and Pepper to taste
  • 6 Pastured Eggs
  • 8-10 Thick Slices of Pastured Bacon
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One Response to “Baked Pumpkin Alfredo Casserole”

  1. So yummy!! But I recommend cooking the bacon separately and sprinkling on top

    alimae, on January 1st, 2013

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