Heartbeet Kitchen
Spaghetti Squash Hash with Bacon & Kale
January 7, 2015 in Breakfast · Dairy-Free · Fall · Gluten-Free · Main Dish · Nut-Free · Paleo · Recipe Box · Seasonal · Winter · 33 Comments

Spaghetti Squash Hash | with bacon & kale (gluten-free, paleo)Oh Minnesota…… these bone-chilling, dress like an “abominable snowmen” days make you so hard to love sometimes. But you know what? I still do. In fact I think it makes my heart grow fonder.

There is a reason for you.

Without the frigid temperatures and gray days, there are things that would not feel the same.

Spaghetti Squash Hash | hearbeet kitchenLike the softness of your favorite wool socks being slipped on as you climb out of your warm bed, shielding your feet from the cold and creaky wooden floors.

Like sinking into a hot bubble bath with a new book and a glass of red wine, letting your mind escape to another place.

The crunch of the snow, the smell of birch wood burning in real fireplaces.

Spaghetti Squash Hash with Bacon & Kale | heartbeet kitchenLike the comfort of beef braised all day long while a big pot of creamy polenta bubbles on the stovetop, keeping the house warm.

And slow mornings with a hot, savory breakfast like this Spaghetti Squash Hash, specks of crispy bacon and slivers of wilted kale in each bite.

Spaghetti Squash Hash with Bacon & Kale | gf, paleoIt works beautifully as a nourishing lunch or dinner too. Full of color and different textures, it’s the type of thing we need when we’re dreaming about the bright green grass and sun of warmer days. And of course it features some squash love of the spaghetti variety. The golden strands are truly a work of beautiful vegetable art.

Spaghetti Squash Hash with Bacon & Kale

I made this hash to serve one, a perfect fit in my new Minnesota cast-iron skillet given to me and made by American Skillet Co. out of Madison, WI. (it’s about the size of an 8 inch skillet, and the recipe can be doubled to serve two in a 10 inch skillet.)  It’s just what I needed to add some more Midwest pride to my kitchen. They’re currently manufacturing 4 states and are ramping up to continue making their way to all 50. The skillets are coated with organic flax seed oil and are pre-seasoned by hand over a hardwood fire. I love the passion they put into their work. And how great of a gift?

If you’ve had trouble with spaghetti squash getting mushy that comes from overcooking it. I have detailed tips in the recipe to prevent this.

1 small spaghetti squash (mine was 1 ¼ pounds) or half of a larger one
1/2 tablespoon olive oil
salt
2 slices of bacon
2 tablespoons minced onion
1 clove garlic, minced
4 small leaves of kale or 2 large, cut into skinny threads (called a chiffonade)
1 teaspoon red wine vinegar
¼ teaspoon black pepper
1 large egg

Preheat the oven to 375 degrees. Cut squash in half vertically and scoop out seeds. Rub inside of flesh with olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes. Turn over so cut side is facing up and bake for another 15-20 minutes (this helps pull some of the moisture out so it won’t be as soggy), or until flesh is softened and will pull into strands when you use a fork to remove them. Be careful not too overcook – which is common with spaghetti squash. When the strands will pull away from the outer skin, it is done. It should be al dente like pasta. Remove from oven and use a fork to remove the strands, much like you would do to pulled pork. (Use strands from one half if you are using a large squash.)

While squash is roasting, heat a cast iron skillet over medium heat. Let it get hot, then add bacon. Cook until crispy, turning heat up slightly if needed. Remove bacon and drain on paper towel. Crumble it when cool.

Leave about 1 tablespoon bacon grease in the pan and dump the rest. Add onion and garlic to pan and saute over medium heat for 3 minutes, until translucent. Stir in kale and about 1 tablespoon water. Cook for 4-5 minutes, until kale is wilted. When squash is done roasting an you have removed its strands, place them in a towel and squeeze some of the water out.

Add the spaghetti squash to the pan and use a fork to gently stir and combine, so kale distributes itself through the squash. Stir in bacon, vinegar, black pepper and 2 big pinches of salt. Taste and adjust salt as needed. Make a well in the middle of the hash, that reaches the bottom of the pan, and crack one egg into it. Cook on medium heat until the yolk is as set as you prefer. Enjoy!

 

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33 thoughts on “Spaghetti Squash Hash with Bacon & Kale

  1. Sarah @ SnixyKitchen

    YOU HAVE A MINNESOTA SKILLET?! Dude. That’s some serious pride and I love it (I also had to google the shape of Minnesota before I read at the bottom that it is indeed your state skillet). Mmm – I feel like I can definitely trust your brunch recommendations after making your egg bake. Can’t gave to give this one a whirl! (I wonder what cooking in a long skinny CA skillet would be like?;)

    Reply
  2. Jessica Frederiksen

    Oh my gosh where did you get that skillet!? I must have one! I am from St. James. I hope you are staying warm today!

    Reply
    1. Amanda Paa Post author

      Hi Jessica! The link for the skillet is in the paragraph right underneath the recipe title. They’re made by American Skillet Company. So cute, right? I am from New Ulm, and actually spent about half of my time when I was young in St. James because that’s where my cousins live. Do you know the Carters?

      Reply
  3. Alice @ Hip Foodie Mom

    Amanda,
    I love how you focus on the positives. . I am now a year-long resident of Wisconsin and I have to say, it’s freaking cold. Like bitterly cold. Well, you know exactly what I am talking about. . I do love my wool socks . . so I’ll focus on them and how beautiful the snow looks from inside my warm house. . and this fabulous spaghetti squash hash!! looks so good and love the Minnesota cast-iron skillet. . I’ll have to look into American Skillet Co. I’m here in Madison!

    Reply
  4. Kimberly | Chic & Sugar

    I love this for so many reasons! I’m from Chicago, so I can sympathize. Now I am in NY and its at least 5 degrees warmer. Makes a difference! Love the recipe, you can’t go wrong with anything that includes bacon.

    Reply
    1. Amanda Paa Post author

      Kimberly, thanks for stopping by and sympathizing with me about the cold :) At least you traded it for somewhere a little warmer. Comfort is always good no matter where you are though, right? And you could get a NY skillet! That’s one of the 4 states they are making. Have a great weekend :)

      Reply
  5. Christina

    I lived in Michigan (which is the reason I moved to California), so I completely understand! This is a great idea for a cold morning; you need something to look forward to when it’s -20! :) Btw, love the pan!

    Reply
  6. Michelle @ The Complete Savorist

    It’s frigid here too, but by the grace, the sun has been out for a few days now. I will take low digits with the sun hanging in the sky over warmer but dreary weather anyway…but any who, this looks absolutely wonderful. I love all the ingredients.

    Reply
    1. Amanda Paa Post author

      Julianne, I hope you do try it! Similar to how good sweet potatoes are in a hash, I’m loving the spaghetti squash. Make a great lunch too. Happy weekend!

      Reply
  7. Liesl

    This looks like just the ticket now: hearty and comforting. Bacon and egg makes it perfect for breakfast, too, right!? ;)

    And that skillet! I hope they come with a NJ one soon!

    Reply
    1. Amanda Paa Post author

      And you could use one of the eggs from your girls! I’m a sucker for breakfast, like for every meal. And the skillet is just so fun. I smile every time I use it.

      Reply
  8. Jennifer F.

    This skillet is indeed fantastic! I want one for MN, ND and IA:) We’ll have to try this recipe. Jake’s not a fan of spaghetti squash unless it’s cooked in a dish. I’ll eat it for breakfast, lunch, and dinner plain.

    Reply
  9. Kathryn

    That skillet! So darn cute; I wonder if I can convince them to make one in the shape of the UK?! And this hash! So much goodness in one delicious dish.

    Reply
    1. Amanda Paa Post author

      That would be so awesome if they could make a UK one. As if I didn’t already love skillet cooking, this just makes it even more fun. Hope you have a great weekend! xo

      Reply
  10. Erika

    That skillet = SO ADORABLE. Also, the image of all those cozy scenes (particularly the bath) speak so loudly to me as I freeze my butt off in this not-even-that-cold-Houston-weather. This skillet looks beyond perfect for a cozy breakfast, particularly with that perfectly cooked egg!! Love love!!

    Reply
  11. Julia | Orchard Street Kitchen

    I definitely know how you feel with this weather, Amanda…I doubt Chicago is much better than Minnesota right now! You’re right that we need warm, cozy foods to get us through this winter. I love the look of this hash (and that dish is adorable!), especially with the bits of kale weaved in. Here’s to warmer days in our future!

    Reply
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    1. Amanda Paa Post author

      Isn’t the skillet fun? They make a New York one too! Maybe you could have one for home and one for your “other home”. It’s hard to not to like this with the addition of bacon :)

      Reply
  13. Cecelia Greenberg-English

    This sounds great for my family who are following a Paleo diet. What do you think would be good to add to it beside bacon for my vegetarian friends who also eat eggs?

    Reply
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  15. Real

    That is by far the most awesome cast iron I’ve ever seen! I love spaghetti squash and bacon so much. Having it for breakfast seems like I’m cheating on dinner…oops! It’s just too good to resist.

    and that love-hate but actually love feeling you have about the cold in MN? I felt exactly the same way about going to school in vermont! But those frigid winters made fantastic things like this all the more comforting :) Especially wood burning fires. I’m so drawn to the smell!

    Reply

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