Bacon, spaghetti squash and gruyére cheese. Need I say more? Not a fan of squash? I will change that for you with this recipe. Sure you can use your favorite pasta, but then it just wouldn’t be the same. Spaghetti squash is a silly, stringy thing and oh so good when covered in cheese and smoky bacon.
See my cute hubs? I had him cut into it before it went in the oven. These things are awfully tough and dangerous to slice into before they are baked. They do a whole roly, poly, wiggle dance to get away from you. Sure you can anchor them in a kitchen towel but the odds are you will slice everything but the squash.
Jaden from Steamy Kitchen has a great spaghetti squash tutorial over at Tasty Kitchen. The lesson is simple, simply bake the thing at 375˚ until you can easily pierce it with a knife, about 40 minutes to 1 hour. From there you just scoop out the seeds and pull out the spaghetti strands with a fork.
I had fun layering the bacon and the squash. Kinda did a patch work plaid sort of thing. Making this lattice assured there was some of each ingredient in every bite. This was a recipe I came up with last Thanksgiving, hence the cranberry sauce in the background.
If you are gluten free or on a carb restricted diet then look no further. Spaghetti squash will become your best friend. You can load it up with all your favorite pasta sauces, cheeses or simply toss with olive oil, herbs and parmigiano cheese.
How do you like to prepare spaghetti squash?
- Baked Spaghetti Squash with Garlic and Butter Steamy Kitchen
- How to Bake Spaghetti Squash Steamy Kitchen on Tasty Kitchen
- Spaghetti Squash with Gorgonzola, Cranberries and Pecans Cookin’ Canuck
- Spaghetti Squash with Maple Syrup and Shallots The Pioneer Woman
- Spaghetti Squash with Pesto and Tomatoes Skinny Taste
- Squash and Cheese How Sweet Eats
- Stuffed Squash Boats Dine and Dish