Butternut Squash and Bacon Spaghetti Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable.

Ingredients of Butternut Squash and Bacon Spaghetti

  1. It's 1/2 tsp of smoked paprika.
  2. It's 1/2 tsp of garlic granules (or 1 crushed garlic clove).
  3. It's 1 tsp of mixed herbs.
  4. Prepare 1/4 tsp of thyme.
  5. It's pinch of chilli flakes.
  6. It's 2 tsp of spread.
  7. It's of oil.
  8. You need 100 ml of vegetable stock.
  9. You need of puree of 1/4 butternut squash (see prev. recipe).
  10. Prepare 2 rashers of bacon.
  11. It's 1/2 of pepper.
  12. Prepare 1 of small onion.
  13. You need handful of spaghetti, cooked.

Butternut Squash and Bacon Spaghetti instructions

  1. Blend puree, spread, herbs and spices. Mix with stock.
  2. Chop veg into strips and the bacon into squares. OPTIONAL: rub bacon with a little garlic, chilli and paprika.
  3. Heat oil in a pan over medium heat. Once heated, add bacon. Once cooked, add veg and cook through.
  4. Add squash mixture and reduce down. Continue to add spaghetti and cook until warmed through.
  5. Serve! Sprinkling cheese on top is optional, but also very yummy.

Add the olive oil to the saute pan and bring over medium-high heat. Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish. Although there are several methods to cook spaghetti squash, my favorite way to make it is roasted. To roast the squash, I cut it on half lengthwise, remove the seeds and cook it cut down for about one hour. Unlike the bolder flavor of butternut and acorn squash, spaghetti squash is much more mild and can be used as the base of many saucy dishes, similar to pasta..

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