When I mentioned making spaghetti squash and meatballs last week in my meal plan, some people asked for other ways to make spaghetti squash. Here is another way we like it:

Carmelized Onion & Bacon Spaghetti Squash (recipe found on food.com)

2 lbs spaghetti squash
1/2 lb bacon
1 large onion, sliced
2 garlic cloves, minced
parmesan cheese, to taste

-Cut the squash in half and carefully remove the seeds. Coat the edges that will be on the pan with oil. Turn upside down in a baking pan. Bake at 350-degrees for about 45 minutes.

-Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.

-While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.

-Add onions and garlic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.

-Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.

Note: The onion did not carmelize for me before the bacon was done leading to extra crispy bacon. I would add the onions sooner than the recipe states. I also blotted the grease off the bacon and onions.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays, Homemaker Mondays, What’s on the Menu Wednesday, Recipe Swap Thursday, Pennywise Platters,

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