Spaghetti Squash is my new favorite.
Isn't it a beauty? What I love about it, though, is more than just skin-deep. It is, after all, what's inside that counts. Right?
And the coolest part about the spaghetti squash, is its pasta-like personality. I like this spaghetti squash because it's beautiful, yes. But more so I like it for how popular it is at parties and over lunch at work. How easy it is to prepare, and how much it impresses people. And how versatile it is. And, it's so healthy! We are a match made in heaven.
I'm sorry; I'm gushing. It's just that when you roast it - with a sprinkle (or three) of brown sugar, and olive oil - well, it smells so sweet and fall-y. And I wanted to do something delicious with it.
And so I asked myself... Q: If you act like a pasta, how would you taste if I just pretended that you were a pasta, and made a version of my hubby's yummy spaghetti/bacon/pine nuts combo? How would you taste?!
A: You would taste delicious.
This is one of my favorites, sans spaghetti squash - and now it's a favorite HANDS DOWN. It's soooo easy. Roast that spaghetti squash. Scrape it into a bowl with a fork and you will realize WHY they call it spaghetti squash. Cook up some bacon, and sprinkle it on top. Heat up those pine nuts for just a few minutes to brown them up a bit, and throw them in there. Chop up some cilantro. Throw that in. And then, for a little added YUM, parmesan cheese.
I have to admit, I am so sad we're out of spaghetti squash. My parents gave so many away... and now that I've discovered the awesomeness of the spaghetti squash, all I can think is "NOOOOOO!" But, they will come again. In the meantime, I'll do the pasta version of this. Maybe.
- 1 spaghetti squash
- brown sugar
- olive oil
- 1/2 cup pine nuts
- 5 slices of bacon
- 1/2 cup shredded parmesan cheese
- bunch of cilantro
- Pre-heat over to 375 degrees.
- Cut the spaghetti squash in two; scoop out seeds.
- Brush squash with olive oil, and sprinkle brown sugar on top.
- Then, bake face down on a cooking sheet for ~40 minutes at 375 degrees, until inside is tender.
- While it's baking, cook up the bacon and brown the pine nuts.
- Once the squash is done, give it a few minutes to cool slightly, and use a fork to scrape the spaghetti squash into a bowl.
- Add pine nuts, crumbled bacon, shredded cheese, and chopped cilantro (to taste) to the bowl of squash. Add salt and pepper (to taste).
- Mix it up, and VOILA. Serve warm.
- BTW, it tasted great warmed up the next day (and the day after)...