Ingredients
4slicescenter cut bacon
1medium spaghetti squash,yields 3 cups cooked
pinchkosher salt
1½tbspextra virgin olive oil
½cupParmigiano Reggiano,course grated
black pepper,fresh to taste
Preparation
Heat a medium skillet over medium heat.
Add the bacon and cook for about 5 to 6 minutes until crisp. Transfer bacon to a paper towel with a slotted spoon.
Preheat oven to 400 degrees F.
Line a baking sheet with foil. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
Lightly season with salt and pepper, place the squash face down on the baking sheet, and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
When soft, transfer to a bowl and combine with olive oil, Parmesan, and bacon.
