Bacon Spaghetti Squash Recipes

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

Steps:

• Cut the squash in half and carefully remove the seeds.
• You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do).
• Turn upside down in a baking pan.
• Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for this sized squash).
• Let cool until the squash can be handled and then carefully remove the inside of the squash.
• They will come out in threads that look and act much like cooked spaghetti (thus, the name).
• There will be a much larger volume of strands than you think!
• Cook several pieces of bacon very crisp and chop into bacon bits.
• In a skillet, heat some olive oil and/or butter.
• Add the spaghetti squash threads.
• Toss with spices as desired and the bacon bits.
• Heat through and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
• Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
• Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
• While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
• Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
• Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
• Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.

Steps:

• Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
• Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
• While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
• Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
• Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.