Spaghetti squash amatriciana

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 1 Parsley
  • 1 Spaghetti squash, large
  • 1 Sweet onion, Medium
  • 1 28-ounce can Tomatoes

• Baking & Spices

  • 1/2 tsp Red pepper flake
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 cup Pecorino cheese

Found on healthyseasonalrecipes.com

Description

Directions

• Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap.
• Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
• Meanwhile, place bacon in a large skillet and set over medium heat. Cook, stirring often until the bacon is browned and crispy, 6 to 8 minutes. Remove the bacon from the skillet with a slotted spoon and transfer it to a paper towel lined plate. Pour the fat off into a dish or can.
• Return the skillet to medium heat, and add oil and red pepper flake. Heat about 20 seconds. Add onion, and stir to coat with the oil and pepper flake. Continue cooking, stirring occasionally, until the onion is softened and starting to brown, 5 to 7 minutes.
• Add tomatoes and salt and bring to a simmer, stirring often. Simmer until the sauce has thickened slightly, about 5 minutes.
• When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Add the squash and the reserved bacon to the sauce and simmer one minute.
• Serve the spaghetti squash topped with pecorino and parsley.

Nutrition