BACON-PARMESAN SPAGHETTI SQUASH
INGREDIENTS
INSTRUCTIONS
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1″ rings, width-wise. With a spoon or tip of a knife, gently remove seeds and pulp from each ring; discard.
- Place spaghetti squash rings laying down on prepared baking sheet. Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
- While the spaghetti squash is baking, cut your bacon into pieces and cook in a large skillet over medium heat, moving and turning frequently, until bacon is fully cooked and crispy. With a slotted spoon, remove bacon pieces from skillet and set aside.
- Remove the spaghetti squash from the oven and allow to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
- Add butter to your warm spaghetti squash (if your strands have cooled too much, heat in the microwave a bit) and toss with the strands until the butter is fully melted and incorporated. Stir in parmesan cheese and bacon crumbles. Season with salt and pepper and serve.
