Crumbled bacon and a cream and Parmesan sauce make this spaghetti squash dish incredibly delicious, and the low carb content is especially appealing.
Serve this fabulous "spaghetti" dish with a tossed salad or fresh sliced vegetables for a fabulous meal.
- 1 medium spaghetti squash
- 8 strips bacon
- 1/4 cup onion (finely chopped)
- 2 cloves garlic (crushed and minced)
- 1 1/2 cups heavy cream
- 1/2 cup fresh grated Parmesan cheese (plus more for garnish, if desired)
- Salt and freshly ground black pepper to taste
- Optional garnish: fresh parsley (chopped)
- Heat the oven (or warming drawer) to 200 F to 250 F. This is to keep the squash warm while you finish the sauce. Alternatively, you can just warm it quickly in the microwave when the sauce is ready.
- Slice off the stem end and blossom end of the spaghetti squash. Cut the squash in half lengthwise and scoop out the seeds. Scrape the inside of the squash with a spoon to remove any soft fibers. Place it in a microwave-safe baking dish, cut side down. Add about an inch of hot water to the baking dish.
- Microwave the squash, uncovered, for 12 to 15 minutes. The time depends on the size of the squash and the power of the microwave oven. Test it by piercing with a fork. It should be easy to pierce, but not too soft.
- Scrape the inside of the squash with a fork, transferring the "spaghetti" strands to an oven-safe bowl or container. Cover the bowl with foil and keep the squash warm in the oven or warming drawer.
- Meanwhile, while the squash is cooking, in a deep skillet or saute pan over medium heat, fry the bacon until crisp. Remove to paper towels to drain. Crumble the bacon and set aside.
- Drain the bacon drippings into a cup or bowl, leaving about 1 tablespoon in the pan. Refrigerate the excess bacon drippings for another use.
- Add the onions to the pan and saute until just translucent. Add the garlic and continue cooking, stirring, for 2 minutes.
- Add the cream to the pan and bring to a simmer. Continue cooking for about 4 minutes, until reduced and thickened. Add the Parmesan cheese and cook, stirring, until melted. Set aside a few teaspoons of crumbled bacon and add the rest to the sauce; heat through. If the sauce is too thick, add a little more cream or milk to thin.
- Gently toss the sauce with the hot spaghetti squash.
- Garnish the "spaghetti" with a little parsley and more Parmesan cheese and bacon crumbs, if desired.
- Serve with a side green salad or sliced tomatoes.
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