6 Pieces Non Nitrate Bacon (we use Applewood Smoked for extra flavor)
1 Large Summer Squash or Zucchini, sliced thin
1 Large Onion Chopped
1/4 Cup Chopped Garlic Chives
1 TBSP Minced Garlic
1 Large Box Spaghetti
1 TBSP Garlic Powder
1 TBSP Onion Salt
1 TBSP Sea Salt
2 TBSP Olive Oil
Heat Large Cast Iron Skillet to Med High, Place bacon in pan, turning occasionally until cooked. Turn heat off and allow pan to cool slightly. Chop and set aside bacon
Start large pot of water on separate burner on high, add garlic powder, onion salt, sea salt and olive oil
Turn burner back on for cast iron to medium, using reserved bacon grease add onion first and saute for 2 minutes, then add zucchini, saute together stirring frequently for 2 minutes, then add garlic and garlic chives saute for another 1-2 minutes, until onions are done, stirring frequently. Turn heat off on skillet and add chopped bacon to the top!
When water in pot is boiling, (may be while you’re sauteing, so have it handy), break spaghetti in half, add to water, turn heat to med/high and cook until done, (approx 7 minutes) strain thoroughly and dump directly into cast iron skillet. Turn burner on low and mix everything together well.
You can add your favorite tomato sauce after if you like, or some cheese (we are dairy free due to allergy here), and make it your own! Enjoy!