By Riki Shore
Now that Fall is here, we’re roasting winter squash several times a week. And why not? They’re affordable, filling and nutritious.
Spaghetti squash is a great one to turn to when you’re craving noodles. It’s humongous (that’s only half of one in the photo above) and makes great leftovers. Like most winter squash, it’s super nutritious, being high in vitamins C and B6, as well as niacin, potassium and manganese.
It takes time to roast a spaghetti squash, but it’s a simple process. Once it’s cool enough to handle you “comb” the strands of roasted squash with a fork. These you can combine with almost any meat and vegetable for a delicious meal.
Our current favorite is spaghetti squash with bacon and garlic. It’s simple and tasty – great for breakfast, lunch or dinner.
1 spaghetti squash
4 strips applewood smoked bacon
4 cloves garlic
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees. Pierce the squash all over with the blade of a thin, sharp knife. Roast the squash whole on a sheet tray for 45 – 60 minutes, until it’s lightly browned on the outside and the knife easily pierces through the skin.
2. When the squash is cool enough to handle, cut in half lengthwise and scrape the flesh out with the tines of a fork. This action will create strands like noodles.
3. Cut the bacon into 1/2-inch pieces and mince the garlic.
4. Heat a cast-iron skillet over medium heat and add the bacon pieces. Cook until just browned, then remove with a slotted spoon to a paper towel-lined plate.
5. Reduce the heat to medium-low and add the minced garlic. Cook, stirring, until the garlic is soft, but not browned.
6. Add the spaghetti squash to the pan along with the bacon and toss to combine. Sprinkle with the salt and pepper, and toss again. Serve immediately. Leftovers can be kept, tightly covered, for 3 days in the fridge.