Post by gabby on Mar 5, 2015 7:01:34 GMT -5
4 serves
1 spaghetti squash or 4 serves zucchini noodles
1/4 of a cabbage or 1/2 bunch of kale (Tuscan kale works well I have not tried curly kale)
6 rashers of bacon or a 100g (3 1/2 oz i think) chunk of streaky bacon cut into slivers
lard for frying if your bacon is lean (not required if there is plenty of fat on the bacon)
8 cloves garlic chopped
extra virgin olive oil to taste
Prick squash all over with fork and microwave for 15 mins.
Put bacon in pan (with lard if required) over medium heat stirring occasionally until crisp
if using cabbage slice into 1 inch thick chunks leaving the core intact, boil for 6 mins - 10 mins or until core is just tender. Remove from the water with a slotted spoon and cool for a few mins before dicing it. If using kale steam for 5 mins until just tender.
Add the garlic to the bacon, make sure it does not go too brown or it will get bitter.
If using zucchini noodles add them to the pan after the garlic and stir until tender about 6 mins, keep an eye on the fat level and add more if required.
Add the cabbage or kale to the bacon turn off heat add extra virgin olive oil and stir to coat in fat add more oil if required until all surfaces of the cabbage are coated and there is a bit of surplus oil to coat "pasta" of choice.
Slice spaghetti squash lengthwise scoop out seeds and shred with a fork, add spaghetti to pan and mix to coat in the oil.
(If you have re-introduced top with parmesan cheese. The original recipe added chili flakes when the garlic was added any non AIP paleo folks should use the chili my pre-paleo & pre-AIP self loved it with regular pasta and chili and parmesan)
Variation: instead of olive oil add stock/broth, this will make the bacon less crispy tho
1 spaghetti squash or 4 serves zucchini noodles
1/4 of a cabbage or 1/2 bunch of kale (Tuscan kale works well I have not tried curly kale)
6 rashers of bacon or a 100g (3 1/2 oz i think) chunk of streaky bacon cut into slivers
lard for frying if your bacon is lean (not required if there is plenty of fat on the bacon)
8 cloves garlic chopped
extra virgin olive oil to taste
Prick squash all over with fork and microwave for 15 mins.
Put bacon in pan (with lard if required) over medium heat stirring occasionally until crisp
if using cabbage slice into 1 inch thick chunks leaving the core intact, boil for 6 mins - 10 mins or until core is just tender. Remove from the water with a slotted spoon and cool for a few mins before dicing it. If using kale steam for 5 mins until just tender.
Add the garlic to the bacon, make sure it does not go too brown or it will get bitter.
If using zucchini noodles add them to the pan after the garlic and stir until tender about 6 mins, keep an eye on the fat level and add more if required.
Add the cabbage or kale to the bacon turn off heat add extra virgin olive oil and stir to coat in fat add more oil if required until all surfaces of the cabbage are coated and there is a bit of surplus oil to coat "pasta" of choice.
Slice spaghetti squash lengthwise scoop out seeds and shred with a fork, add spaghetti to pan and mix to coat in the oil.
(If you have re-introduced top with parmesan cheese. The original recipe added chili flakes when the garlic was added any non AIP paleo folks should use the chili my pre-paleo & pre-AIP self loved it with regular pasta and chili and parmesan)
Variation: instead of olive oil add stock/broth, this will make the bacon less crispy tho
