Coconut bacon seems to be very popular these days and my next post may be just that but I think more with a breakfast type food. I actually bought the coconut I needed because that was my intention when I went to the store. I’m so intrigued that you can turn coconut into bacon and I needed to taste it! Now that I think of it I don’t know why I would think “why wouldn’t that be the norm” you can turn coconut into almost anything these days without it truly tasting like a coconut ~ aka coconut aminos, coconut vinegar (my favorite and actually has more benefits than apple cider vinegar). Neither of these taste like coconut and are good for you!!
So lets get to the yummy shiitake bacon – that’s what I’ve created here. It truly does taste like bacon and has a similar texture as well. It was the perfect topping to my spaghetti squash with spinach & tomato – it made the recipe so much more flavorful. The best part is it took no time to make. You can make it in like 5-10 minutes which is less than what real bacon takes.
Here’s the recipe for this delicious meal!
Roasted Spaghetti Squash with Sautéed Spinach & Shiitake Bacon
Delicious vegetarian dish adding the extra flavor of shiitake bacon!
- 1 ea spaghetti squash
- 2 cups fresh baby spinach
- 1 cup grape tomatoes cherubs
- 1/4 ea large viladia onion sliced
- 1-2 ea garlic cloves grated
- extra virgin olive oil for drizzling or as needed
- 1/2 tsp Himalayan pink salt
Shitake Mushroom Bacon
- 1 5oz sliced shiitake mushroom package
- 4 tbsp avocado oil
- 1 tsp smoked paprika heaping
- 1/2 tsp Himalayan pink salt fine grated
- 1/2 tsp Hickory liquid smoke (found in spice section)
Roasting the Squash
Preheat oven to 385. Slice you squash in half lengthwise. Scoop of the seeds/middle with an ice cream scooper for easy removal. Drizzle Extra Virgin Oil over the flesh. Roast squash flesh side down for approximately 30 minutes or until the skin is soft when pressed.
While the spaghetti squash is roasting, Mix the avocado oil, smoked paprika, liquid smoke and salt together in a bowl. Large enough to toss the mushrooms in (I used a 1/2 aluminum tray).
Spread out on a large rimmed baking sheet that is lined with parchment or a non-stick foil. Roast on 385 degree preheated oven (convection if you have or bake is fine) - top rack. Bake for approximately 10 minutes or until starting to crisp being careful not to burn. Cool on the baking sheet.
Putting it all together:
While the spaghetti squash and mushrooms are roasting. Sauté the onion and tomatoes in a little extra virgin olive oil on the stovetop in a non-stick pan over med-high heat. Add the garlic last and saute for just a little longer.
When the squash is cooled to touch, take a fork and scrape one half of the squash into the pan. Add spinach and stir until wilted. Add Himilayan pink salt to taste.
Transfer the squash mixture to a bowl and top with the shiitake mushrooms and serve.