I feel like I’ve a lot more about spaghetti squash this fall and I really wanted to try and make some. I didn’t want to cook it like spaghetti though – I know a lot of people just cook it and top with marinara. I felt like going in to something that looked like pasta but wasn’t might not go over well for me, and definitely not for Gabe. So I found this recipe and gave it a go.
- One spaghetti squash
- Bacon – at least 5 or 6 pieces but you can use more if you love bacon (we used turkey bacon)
- Parmesan Cheese
- Salt and Pepper
That it’s. Super simple right?
The hardest part is cutting the squash. You’ll need a very sharp knife. Cut the part with the stem off, and then slowly cut it down the middle. Scoop out the seeds, sprinkle them with salt and pepper and place them cut side down on a baking sheet. Then you roast it at 375 degrees for 30 or 40 minutes. You can tell it’s done if you can poke a knife in them without much resistance.
You can let the squash cool while you cook the bacon. The original recipe calls for cooking the garlic with the bacon, but we buy a little jar of roasted garlic for things like this, and just used that. I added a little more salt and pepper, cut the bacon into bite sized pieces and then tossed in the cheese. And then stirred, and then added more bacon and more cheese.
It was really good! It’s hard getting Gabe to get into a “healthy” meal, but he really enjoyed it. It makes more than enough for two people. I’d also suggest serving it with some bread.