Bacon-Parmesan Spaghetti Squash

• Gluten free

• Meat

  • 1 lb Bacon

• Produce

  • 1 Spaghetti squash (about 4 1/2 pounds, large

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter
  • 1 cup Parmesan cheese

Found on homecookingmemories.com

Description

Directions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1 rings, width-wise. With a spoon or tip of a knife, gently remove seeds and pulp from each ring; discard.
• Place spaghetti squash rings laying down on prepared baking sheet. Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
• While the spaghetti squash is baking, cut your bacon into pieces and cook in a large skillet over medium heat, moving and turning frequently, until bacon is fully cooked and crispy. With a slotted spoon, remove bacon pieces from skillet and set aside.
• Remove the spaghetti squash from the oven and allow to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
• Add butter to your warm spaghetti squash (if your strands have cooled too much, heat in the microwave a bit) and toss with the strands until the butter is fully melted and incorporated. Stir in parmesan cheese and bacon crumbles. Season with salt and pepper and serve.