Spaghetti Squash

Spaghetti Squash 

Spaghetti squash is available in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like, and can be used as an alternative to spaghetti.

                                    Bacon makes everything taste better!

Onions do, too!

This recipe needs only a few ingredients:

Cut squash in half, drizzle with EVOO, salt and pepper and cook in microwave (20 min) or 350° oven (30-45 min).  Scrape out squash.

While squash is baking, fry 5-6 strips of bacon, set aside.  In bacon fat, fry up 1/2 chopped onion, set aside.  Grate 1 cup cheddar cheese (or pepper jack), set aside. 

Measure 1/4 cup grated parmesan cheese, set aside.

Mix everything together with the squash, add 1/4 t salt and pepper and 1/2 t Onion and Herb Dash seasoning and place back into the squash shells (or in a casserole dish) and back in the oven for 20-30 minutes @ 350°.  Serve hot.

Here's a similar recipe that I have made many times:

This baking pan would be perfect to bake and serve:

Courtly Check Enamel Baking Pan