Bacon-Parmesan Spaghetti Squash Recipe
If you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. The inside is a stringy, which is why the name “spaghetti” squash.
One of the things I love about spaghetti squash, like other winter squash, is that they keep well. I buy spaghetti squash when I see the prices at the lowest (I like to buy them at .79 cents per pound or less) and keep in a cool place. While I generally use within a week or so, you don’t have to — they can usually keep for about a month.
After cutting it into rings, the middle (seeds & pulp) were removed and baked flat on a baking sheet in the oven. One benefit in doing it this way is that the spaghetti squash strands tend to be long, and not so short and stubby. But the main reason I prefer this method is that it cooks the spaghetti squash, but it’s not mushy or overdone. Check out the post at Eat Within Your Means for a complete tutorial and photos on how to cook spaghetti squash this way.
While the spaghetti squash is still warm, but cooled enough to be handled, remove the shell from each ring and use a fork and scrape the spaghetti squash strands to loosening and separate them. Place the strands into a bowl and add your butter. If your squash has cooled too much, place it in the microwave to heat it up and get that butter melting. Toss the spaghetti squash strands with the butter.
Ingredients
Instructions
for full instruction please see : homecookingmemories.com
One of the things I love about spaghetti squash, like other winter squash, is that they keep well. I buy spaghetti squash when I see the prices at the lowest (I like to buy them at .79 cents per pound or less) and keep in a cool place. While I generally use within a week or so, you don’t have to — they can usually keep for about a month.
After cutting it into rings, the middle (seeds & pulp) were removed and baked flat on a baking sheet in the oven. One benefit in doing it this way is that the spaghetti squash strands tend to be long, and not so short and stubby. But the main reason I prefer this method is that it cooks the spaghetti squash, but it’s not mushy or overdone. Check out the post at Eat Within Your Means for a complete tutorial and photos on how to cook spaghetti squash this way.
While the spaghetti squash is still warm, but cooled enough to be handled, remove the shell from each ring and use a fork and scrape the spaghetti squash strands to loosening and separate them. Place the strands into a bowl and add your butter. If your squash has cooled too much, place it in the microwave to heat it up and get that butter melting. Toss the spaghetti squash strands with the butter.
Ingredients
- 1 pounds large spaghetti squash (about 4 1/2)
- 1 pound bacon
- 1/4 cup butter . cut into pieces (1 cube – 8 tablespoons)
- 1 cup shredded parmesan cheese
- Salt and pepper (to taste)
Instructions
- 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.
- ............................................
for full instruction please see : homecookingmemories.com
0 Response to "Bacon-Parmesan Spaghetti Squash Recipe"
Posting Komentar