Friday, November 4, 2016

Bacon and Cheese Spaghetti Squash

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 OH Boy Spaghetti Squash...

But not just any spaghetti squash this is hands down my VERY FAVORITE RECIPE for the magically looking vegetable.  Loaded with bacon, slightly sweetened with a caramelized sauce and that unique nutty cheesy flavor of Swiss Cheese!

This is a HUGE Winner for a side dish,  As you can see from the photos, I served this with a quick easy Pork Chop (and a coconut rum soaked peach half for a vegetable.. but I digress) for a small dinner party of half a dozen people.  While my chops had been brined, cooked to just the right temperature for maximum tenderness, brushed with a spicy Amaretto Cherry finishing sauce... You get the idea, the chops were GOOD!  ... While the chops were good, by far the talk of the table was this side dish.  Just the right combinations of flavors to please all...


Give this a try, you will be impressed... and of course,


 OK... Here's what I did...

Bacon & Cheese
Spaghetti Squash

  • 1 Spaghetti Squash
  • 2 Drizzles of Olive oil
  • Pinches of Salt and Pepper
  • 1/2 Pound (1/2 the package) Bacon
  • 1/4 Cup Butter
  • 1/4 Cup Brown Sugar
  • 1 tsp Salt (additional pinch for the top)
  • 1 TBS Pepper (Plus additional couple of pinches for the top)
  • 1/2 Cup Shredded Swiss Cheese
Cooking Directions
  1. First, roast the spaghetti squash.
    Preheat oven to 400 degrees.  Half 1 Spaghetti Squash lengthwise, discard seeds.  Drizzle Olive Oil and pinches of salt and pepper over the flesh side (cut side).  
  2. Line a rimmed cookie sheet with parchment paper for easy clean up.  Place the two halves, cut side (flesh side) down onto the paper.  Roast for 50 minutes until the squash is cooked through and a knife can be inserted with no resistance.
  3. Meanwhile, Cut 1/2 pound of bacon into small dime size strips.  Cook until crispy in a small saute pan.  Reserve the Bacon drippings and transfer the bacon to a paper towel line plate to drain.
  4. Back to the bacon drippings, add the butter and brown sugar and stir to make a sauce.  set heat on very low and allow to slowly heat for the remaining time to cook the squash (this will slightly caramelize the sauce).
  5. And now the SQUASH...
    After 50 minutes, cool slightly.  Separate the strands with a fork.... Thus the squash turns into a spaghetti like look.
  6. Transfer the squash strands to a large skillet.  Add the Bacon drippings sauce and the bacon.  Fold to mix.  Add the cheese and continue to fold until well mixed and the cheese has melted.
  7. Transfer to a serving dish and serve warm...
  8. and ENJOY!

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