Bacon Parmesan Spaghetti Squash
"Enjoying roasted spaghetti squash adorned with crispy bacon and savory Parmesan cheese is a delightful way to elevate this versatile vegetable into a quick, flavorful, low-carb accompaniment."
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Ingredients
- 4 slices center cut bacon
- 1/2 cup course grated Parmigiano Reggiano
- fresh black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium spaghetti squash
- pinch Kosher salt
Instructions
- 1
Begin by warming a medium-sized skillet over medium heat.
- 2
Introduce the bacon to the skillet and fry until it reaches a crispy texture, taking approximately 5 to 6 minutes. Using a slotted spoon, move the bacon to a paper towel to drain excess grease.
- 3
While the bacon is cooking, set your oven temperature to 400°F (204°C).
- 4
Prepare a baking sheet by lining it with aluminum foil. Halve the spaghetti squash lengthwise and, using a spoon, remove the seeds and soft yellow strands. Season lightly with salt and pepper, then place the squash halves cut side down on the prepared baking sheet. Roast in the oven for 60 to 65 minutes, or until the flesh is tender enough to be easily pierced with a fork.
- 5
Once the squash is tender, transfer it to a mixing bowl and stir in olive oil, grated parmesan, and the crispy bacon pieces.