super spaghetti squash

“All time best ever spaghetti squash” claims my daughter, who is a hard sell at the best of time on the spaghetti squash, in fact when we pulled in a record harvest of ‘oh I don’t know maybe 45 of these babies, she was groaning in agony at the idea of having to eat that many of them! That was until I baked some with olive oil and garlic then tossed them with toasted garlic cheesy bread crumbs and a good kick of bacon and fried onion. She was in squash heaven, and I am under strict order to make this again.

It’s all so very simple, so there is no reason not to make this!

Start by halving a large spaghetti squash (lengthwise) drizzle with olive oil and a few cloves of minced garlic, season with S+P and roast at 400 for about 35 minutes. Until fork tender.

In a small cast iron pan brown up tiny ribbons of about 6 strips of bacon, along with a small yellow onion finely sliced.

In a separate small pan toast about 1.5 cups of bread crumbs, when they become fragrant and start to brown add 1/2 cup of parmesan cheese.

In a large bowl combine:

roasted squash, gently forked out of the skin, maintaining the long spaghetti like strings.

toasted bread crumbs

bacon and onion bits

and a handful of fresh parsley

Add a drizzle of olive oil if you didn’t get enough on the squash before roasting

season with S+P as needed, and enjoy!

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