I will admit that bacon is not healthiest meat option, but everything in moderation. This is my partners favourite way to eat spaghetti squash, so I always just make sure to add as many veggies as I have and everything balances.
Turn your oven to 350 to bake the spaghetti squash. If it is really tough to cut in half, poke holes in it with a fork and put it in a pan with small amount of water that covers the bottom of the pan and put it into the oven as it’s heating for 5-10 minutes. Remove, cut in half, scoop out the seeds. Rub olive oil onto the squash, salt and pepper, place it face down on a baking sheet, bake for about 30-40 minutes or until it is soft. Cut your bacon in to bit size pieces and fry in a large frying pan on medium heat. Add the onions, garlic and ginger, mushrooms, then red peppers. Add the broccoli once everything else is mostly cooked. You can put whatever veggies you want or have into this. Once the broccoli is bright green, scrape the spaghetti squash into the pan. Pour some sauce over it if you want or eat it as it is, there will be loads of flavour with the bacon and veggies. Enjoy!
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This is the simplest fudge I’ve ever made. It’s very rich and you only need a little to satisfy your sweet tooth. You can feel good about the sugar content, it is just the dark chocolate chips. I just love it, and I think you will too!
Dark Chocolate Fudge
3 cups dark chocolate chips
3/4 cup full fat coconut milk
2 tbls coconut oil
Place chips in large bowl. Combine Coconut milk and coconut oil in microwave safe bowl and microwave until hot, about 1 1/2 minutes. Pour hot mixture over chips and let stand 2 minutes. Mix until totally smooth. Line mini muffin tin with mini liners. Fill each liner to the top. Freeze or refrigerate until set. Store in fridge or freezer. Sprinkle a little sea salt over each if desired. Enjoy!
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