During my brief stint as a vegan, the one thing I completely yearned for was bacon. While some nasty, processed soy bacon got close in terms of texture and color, there really is just no substitute for the aroma and flavor real bacon can impart on almost anything.
That said, we all know bacon is one of the delicacies to be consumed in moderation, so I try to find ways to highlight that flavor while keeping the actual amount of bacon used low. This dish does just that – plus you’re getting a powerful punch of squash, kale and cabbage that actually tastes good! Check it out and let me know what you think.
- 1 spaghetti squash
- 3 strips nitrate-free bacon
- 1/2 head white cabbage
- 1 bunch kale
- 1 small red onion
- 1 jalapeno (optional)
- olive oil
- Gluten-free Tamari or Soy sauce
- salt and pepper to taste
Preheat oven to 350 and brush baking sheet with olive oil. Cut spaghetti squash in half length wise. Be careful – this is seriously the hardest part! Scoop out visible seeds from both sides and place halves cut-side down on baking sheet. Bake squash for about 30 minutes, or until you can poke a fork through the outside with little resistance.
While squash is baking, clean kale and remove thick stems from leaves. Chop remaining kale leaves roughly and set aside.
Cook bacon in large saute pan over medium heat. Once crispy, remove strips and let crisp on a paper towel. DON’T YOU DARE pour out the delicious fat left in the pan! Add the cabbage, onion and jalapeno to the pan to saute in the bacon grease. If you opted for a leaner cut of bacon, you will probably need to add some extra oil to the pan as well. Season with salt, pepper and tamari. Once onions are close to clear and cabbage begins to soften, add chopped kale to pan. Crumble bacon strips into pan and lower heat.
Add a scoop of the squash to a bowl and top with a generous helping of the kale/bacon mixture and you’re good to go.