Serves: 6
Ingredients
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0.25 cup (4.0 tbsp) Coconut Milk (approx. 2.1 oz / 60 g)
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2.0 tbsp Mayonnaise (approx. 1.0 oz / 30 g)
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2.0 Large Eggs
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2.0 Slices Bacon, chopped (approx. 2.0 oz / 57 g)
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3.0 Garlic Cloves, minced
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0.33 cup (5.3 tbsp) Dry White Wine (approx. 2.7 oz / 78 g)
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0.25 cup (4.0 tbsp) Chicken Stock (approx. 2.0 oz / 60 g)
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1.0 lb Spaghetti Squash, prepared (16.0 oz / 454 g)
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1.0 tbsp Minced Fresh Parsley (approx. 0.1 oz / 4 g)
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Sea Salt to taste
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Black Pepper to taste (approx. 1.0 tsp / 0.18 oz / 5 g for cooking, plus more for seasoning)
Preparation
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In a food processor, combine the coconut milk, 1.5 tbsp of the mayonnaise, and the eggs. Process until the mixture is smooth, which should take approximately 15 seconds. Leave the mixture in the processor.
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Place a 12-inch nonstick skillet over medium heat. Add the chopped bacon and cook until the fat has rendered and the bacon is browned, about 7 minutes. Transfer the bacon to a plate lined with paper towels, keeping the fat in the skillet.
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Add the minced garlic and 1.0 tsp of black pepper to the rendered fat in the skillet. Cook over medium heat until fragrant, about 30 seconds.
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Stir the 0.33 cup (5.3 tbsp) of white wine into the skillet. Simmer until the liquid has thickened slightly, about 1 minute. Cover the skillet and set it aside.
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Stir the remaining 0.5 tbsp (1.5 tsp) of mayonnaise into the prepared spaghetti squash.
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With the food processor running, slowly pour the warm wine mixture and the 0.25 cup (4.0 tbsp) of chicken stock into the mayonnaise and egg mixture. Process until smooth and frothy, about 1 minute.
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Immediately stir the frothy sauce mixture into the spaghetti squash. Season with sea salt and additional pepper to taste.
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Stir in the crisp bacon, sprinkle with the 1.0 tbsp of fresh parsley, and serve immediately.
