Spaghetti squash is a delicious and crunchy vegetable. Don't treat it like a low-carb alternative to pasta. That doesn't do it justice. When I was a kid, my mom always served spaghetti squash roasted with butter. That is a delicious way to eat it, but you can only do that so many weeks in a row before it becomes a little bland. So CCO and I tried this morrocan spiced spaghetti squash. Don't do it. For whatever reason, it was really bad. I mean immediately-into-the-trash-and-order-pizza bad. Undetered, I returned to the internet and found this recipe for spaghetti squash with bacon and turnip greens. I'm glad I did. Bacon makes everything better.
Adapted from Cooking by the Seat of My Pants
Eat Rating: Awesome. Just enough bacon for flavor, with a nice crunch from the squash.
Difficulty: Easy.
1 medium spaghetti squash
1 large bunch of turnip greens, ribs removed and chopped (or 1 package frozen chopped turnip greens)
1 small onion, chopped
4 slices of bacon, cooked until crispy and chopped
3 cloves of garlic, finely minced
2 tbsp olive oil
Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment. Prick the spaghetti squash all over with a fork, place on the cookie sheet and then bake for 1 hour or until tender. Allow to cool.
Once cool, cut the spaghetti squash in half and remove seeds. Using a fork, pull out the strings of cooked squash and place in a bowl. Set aside.
In a medium-sized sautee pan, heat the olive oil. Add the onion and saute about three minutes, until slightly browned. Add the garlic and cook 1 additional minute. Add the greens and cook for about 8 minutes or until greens have wilted and cooked completely through. Add squash to greens and cook for 2-3 minutes.
Remove from heat and stir in bacon. Serve immediately.
