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spaghetti squash

This roasted spaghetti squash with bacon and Parmesan is a delicious low-carb side dish that is easy to prepare and full of flavor.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices center cut bacon
  • 1 medium spaghetti squash yields about 3 cups cooked
  • 0.25 teaspoon Kosher salt
  • 1.5 tablespoons extra virgin olive oil
  • 0.5 cup course grated Parmigiano Reggiano
  • 1 pinch fresh black pepper to taste

Method
 

Preparation Steps
  1. Preheat the oven to 400°F. Line a baking sheet with foil. Cut the squash in half lengthwise, scrape out the seeds, and season with salt and pepper. Place face down on the baking sheet and roast for 60-65 minutes until flesh is soft.
  2. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain.
  3. Once the squash is cooked and cooled slightly, scrape out the flesh with a fork into a bowl.
  4. Mix the spaghetti squash strands with olive oil, Parmesan, and chopped bacon. Serve warm.

Notes

This dish pairs well with a light salad or roasted vegetables.