Amy Hunter is on vacation this week visiting the Ava Jane’s Kitchen team in Mexico. Enjoy this great recipe from our good friends at PaleoHacks.
Who doesn’t love a creamy, cheesy noodle casserole? You’ll be happy to know that it’s easy to reinvent this dish for a paleo diet.
The superhero for recreating noodles in this recipe is spaghetti squash, a great low-calorie and nutritious alternative to traditional pasta.
The “noodles” get tossed in a creamy coconut cream and bacon sauce. When you taste the finished dish, you won’t believe that this rich sauce doesn’t contain any cream cheese! Coconut cream can be purchased in a can, or you can use the thick cream from the top of a can of full-fat coconut milk. Whatever you use, make sure you find a brand free of additives.
The whisked eggs help hold the casserole together, much like a grated semi-hard cheese would. The chopped up macadamia nuts add subtle crispiness to the top of the casserole. You can use chopped almonds or another raw nut of your choice if you like.
Don’t be intimidated by the steps in this recipe; it’s just a few simple ingredients and once you get going, the casserole comes together quickly. It’s a wonderful potluck dish and turns any weeknight dinner into a special occasion.
