Smoky Bacon, Spaghetti Squash, and a Cheesy Cream Sauce. Tasty!
Oh, you know how incredibly delicious this sounds? Tastes even better!
Bacon. Smoky bacon. I love a good smoked bacon. Applewood. But it can be a cherry wood or pecan wood or any other smoky flavor – but who does not like delicious applewood smoked bacon? Spaghetti squash and a creamy cheese sauce. What is not to love?
In the summertime, I love to take advantage of all kinds of delicious squash at the farmers market or from the garden. But I was looking for a stand-in dish for spaghetti and I reached for the spaghetti squash! This is an amazingly delicious alternative to a heavier pasta spaghetti. This dish is also gluten-free and did I say tasty?
Cooking spaghetti squash is easy to do, and a time saver, if you cook it up in the microwave. It takes about 7-10 minutes. If you want a bit more flavor and less moisture in your squash – use the baked method with squash halved (seeds discarded), olive oil rubbed on the inside of the squash, seasoned with salt and pepper and cooked upside down for 40 to 60 minutes. It was fun the first time I ever cooked this squash and watched the spaghetti appear when scrapping it with a fork. I was cooking with my Momma. Good memories.
Parsley is a great garnish with this dish… it brightens flavors and brings balance to the dish. BUT, I am also known to add crispy fried basil to the dish to bring it to life and give it a nice peppery and slightly sweet flavor. Always remember that if using the basil it should be added at the end of cooking to get the big blast of basil flavor.
I am licking my lips already. I know how well all these flavors play together. Delicious.
AND… also delicious? A good parmesan cheese. It is the perfect cheese to add to the cream sauce that gives this dish a nice fruity and nutty taste. When choosing your parmesan – remember an inferior parmesan cheese may have a bitter taste. It is worth it to purchase a good cheese like Parmigiano Reggiano.
Can you almost taste it? A nice scrumptious dish. Spaghetti Squash with Smoky Bacon Cream Sauce. Well yes… absolutely if you love bacon!
To complete the meal – an awesome side salad with that special glass of wine. Or two.
That is exactly what I am doing today. I finished cooking, I finished the blog, and now I am on the patio enjoying this awesome wholesome dish!
Simple. Scrumptious.
Enjoy!
Teri~
- 1 medium spaghetti squash
- 8 strips smoked bacon, cooked and crumbled
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup fresh grated Parmesan cheese (plus 2 tbsp more for garnish)
- 1 tbsp basil, julienne, and fried crisp in 1 tsp oil/butter/ or chopped parsley
- Salt and freshly ground black pepper to taste
- Slice off the stem end of the spaghetti squash.
- Cut the squash in half lengthwise and scoop out the seeds.
- Place it in a microwave-safe baking dish, cut side down.
- Microwave the squash, uncovered, for 12 to 15 minutes. Test it by piercing with a fork. It should be easy to pierce, but not too soft.
- Scrape the inside of the squash with a fork, transferring the "spaghetti" to a bowl.
- Add the onions to the pan and saute until just translucent. Add the garlic and continue cooking, stirring, for 2 minutes.
- Add the cream to the pan and bring to a simmer.
- Continue cooking for about 2 minutes.
- Add the parmesan cheese and cook, stirring, until melted.
- Set aside a few teaspoons of crumbled bacon and add the rest to the sauce; heat through (If the sauce is too thick, add a little more cream or milk to thin).
- Gently toss the sauce with the spaghetti squash.
- Garnish the "spaghetti" with the fried basil/chopped parsley and more parmesan cheese and bacon crumbs.
- Serve and enjoy!