Spaghetti Squash with Bacon, Garlic, and Parmesan
- 1 Spaghetti Squash, around 4 pounds
- 4 slices bacon, diced
- 3 cloves garlic, chopped
- Parmesan cheese, shaved or grated, as much as you like.
- Salt and pepper to taste
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray or olive oil.
- Wash spaghetti squash and slice off the end with the stem. Stand it up with the flat cut side down. Slice the squash in half lengthwise. (If you have hand strength issues- try piercing the outside of the squash with a knife, cook in the microwave along with a glass measuring cup of 2 cups of water for 10 minutes-the squash will be much easier to cut).
- Scrape the seeds from the center of the squash and discard (or save for roasting and eating as a snack). Sprinkle the inside of the squash with salt and pepper.
- Place on the prepared pan cut side down and bake for 30-45 minutes or until a sharp knife can be easily inserted with only a little resistance.
- Set aside.
- Fry the bacon over medium heat until crisp. Add the garlic to the bacon and continue cooking one minute or until fragrant.
- Use a fork to scrape the flesh from the squash in long strings. Place in a bowl.
- Add the bacon and garlic to the bowl of squash. You can drain the bacon first or add the grease right to the squash if you’re feeling naughty.
- Salt and pepper to taste and sprinkle on some Parmesan cheese.