by Hayley Ranolde, Customer Service Manager
Directions
Preheat oven to 400°F.
Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place cut side down on baking sheet. Bake until the spaghetti squash is tender, 40 to 45 minutes. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash into fine noodle-like strings.
Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.
Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.
Ingredients
1 large Spaghetti Squash
1 tbsp Olive Oil
Kosher Salt
Black Pepper, freshly ground
4 slices Bacon
2 Garlic Cloves, minced
11/2 cup Cherry Tomatoes, halved
2 cup Baby Spinach
1/2 cup Heavy Cream
1/3 cup Parmesan, grated Basil, for garnish