
Tuscan Spaghetti Squash
Prep Time: 10 minutes | Cook Time: 1 hour | About 240 kcal per serving
Ingredients:
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1 large Spaghetti Squash
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1 tbsp extra-virgin olive oil
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Freshly ground black pepper
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4 slices bacon
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2 cloves garlic, minced
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1 1/2 cups cherry tomatoes, sliced into halves
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1/3 cup grated Parmesan
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2 cups spinach
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1/2 cup heavy cream
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1 cup cold milk
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Salt
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Basil, as garnish
Yield: 4 servings
Directions:
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Preheat oven to 400 degrees F | 200 degrees C.
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Cut your squash in half lengthwise, then rub with the olive oil all over. Season with salt and pepper.
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Place the squash flesh-side-down on a tray and bake in the oven for 45mins when the spaghetti squash should be tender.
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Allow the squash to cool for around 5mins until it is cool enough to touch. Then, using two forks, pull apart the flesh of the squash into spaghetti-like strands.
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Leaving the squash to one side for a moment, fry the bacon in a skillet and, once cooked, remove to drain.
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Pour most of the bacon fat from the skillet and add garlic, tomatoes, spinach and salt and pepper (as desired) to season.
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Add the parmesan and cream and allow the mixture to simmer until thickened.
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Add the spaghetti squash to the skillet and stir to fully coat.
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Chop the bacon and crumble into the squash mixture, combining fully.
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Garnish with the basil, serve, and enjoy!
Serve with whole-wheat bread.