Description
Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish. Although there are several methods to cook spaghetti squash, my favorite way to make it is roasted. To roast the squash, I cut it on half lengthwise, remove the seeds and cook it cut down for about one hour.
Yield: 6servings | Serving Size: 1/2 cup
Ingredients
4slicescenter cut bacon, sliced
1mediumspaghetti squash, yields 3 cups cooked
pinchKosher salt
1 1/2tablespoonsextra virgin olive oil
1/2cupcourse grated Parmigiano Reggiano
fresh black pepper, to taste
Instructions
Heat a medium skillet over medium heat.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel with a slotted spoon.
- Preheat oven to 400F degrees.
- Line a baking sheet with foil. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
- When soft, transfer to a bowl and combine with olive oil, parmesan, and bacon.
Last Step:
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