This is my new favorite vegetable dish. When I started making this I really didn’t think it would turn out as well as it did. I kind of just needed to use up half a bag of Trader Joe’s kale and a spaghetti squash that had been sitting in my fridge for some time. I like vegetables. In fact, I love them, but I literally could not stop eating this. I ate it the same way I usually eat fried rice or pasta. I almost finished the entire pan in one sitting, which is okay because it’s relatively healthy. It’s salty from the crispy bacon pieces and the parmesan cheese and a little bit spicy from the red pepper flakes. It’s a veggie dish I’ll be making again and again. I know spaghetti squash is not a substitute for actual pasta but it’s still delicious in its own right.
The dish is simple to make. The hardest part is cutting the spaghetti squash in half which can sometimes be a bit perilous. I used to seriously put my fingers in danger before I saw this genius video on cutting spaghetti squash with ease. It’s still not the easiest thing in the world, but it definitely lessens the risk of losing a finger. Always a good thing. Once you get the squash cut in half, the rest of the recipe is a piece of cake.
salt & pepper
1 spaghetti squash
6 slices of bacon, cut into bite sized pieces
3 cloves of minced garlic
1/4 cup grated parmesan cheese, plus extra for serving
1/2 teaspoon red pepper flakes, plus extra for serving
1. Preheat the oven to 400 degrees.
2. Cut the spaghetti squash in half, remove the seeds with a spoon, and drizzle each half with olive oil and sprinkle with salt and pepper. Place the squash halves face down on an aluminum foil lined baking sheet and bake for 30 minutes.
3. Once the squash is cooked, remove from the oven and let cool (enough to handle). Next fork the flesh of the squash into “spaghetti” like strands and set to the side in a separate bowl.
4. Put the bacon pieces in a large skillet and heat over medium heat. Cook until crisp and remove the bacon to a plate lined with a paper towel. Pour off some of the bacon fat, leaving about 4 tablespoons in the pan.
5. Carefully add the kale to the bacon drippings (and step back because it will splatter). Sprinkle with salt and pepper and add the garlic. Sautee for 1-2 minutes until the kale is wilted.
6. Add the spaghetti squash and sautee with the kale and garlic for another 1-2 minutes. Sprinkle with salt, pepper, parmesan cheese, and red pepper flakes. Stir to combine. Taste and adjust seasonings as necessary.
7. Sprinkle the crispy bacon pieces over the top and stir to combine. Serve in bowls with a little extra parmesan cheese and red pepper flakes if desired.