Creamy Spaghetti Squash With Fresh Peas And Bacon Food

SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
• Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.

PARMESAN SPAGHETTI SQUASH, SPINACH, AND BACON WITH PINE NUTS

Steps:

• Preheat oven to 425 Fahrenheit.
• Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
• Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
• Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.
• Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
• Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.

CREAMY MUSHROOM SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
• Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.

MUSHROOM & BACON SPAGHETTI SQUASH BOWL

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

BACON SPAGHETTI SQUASH

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.

CHEESY BACON SPAGHETTI SQUASH

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.

CREAMY SPAGHETTI SQUASH

Steps:

• Split Squash in half length wise, remove seeds and guts.
• Cover with oil, salt and pepper.
• Cook cut side down on a baking sheet for 40-45min at 375 degrees until the outside is soft and the inside is fork tender.
• Remove squash strands by scraping the insides with a fork.
• Start sauce with 1 Tbs Olive Oil in a pan and add Shallots and Garlic.
• Cook until soft and translucent about 5 minutes.
• Add squash and heavy cream, cheese and lemon.
• Add Salt and Pepper to taste.
• Let cook on low for 3-5minutes and ENJOY!

BACON AND CHEESE SPAGHETTI SQUASH BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Grease a casserole dish.
• Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 45 minutes.
• Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

BACON PARMESAN SPAGHETTI SQUASH

Steps:

• Heat a medium skillet over medium heat.
• Add the bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel with a slotted spoon.
• Preheat oven to 400F degrees.
• Line a baking sheet with foil. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
• When soft, transfer to a bowl and combine with olive oil, parmesan, and bacon.