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Spaghetti Squash Pasta (International) — Recipe | Foodgeist

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Spaghetti Squash Pasta

🍽️recipe·International

Spaghetti Squash Pasta

Name: Spaghetti Squash Pasta
Cuisine: International
Ingredients: SPAGHETTI SQUASH WITH VEGETABLES AND BACON; Makes 6 servings; 1 spaghetti squash, about 2 1/2 pounds; 1 1/2 cups chopped broccoli; 1/2 red pepper, chopped; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon dried basil leaves; 2 Roma tomatoes, seeded and chopped; 3 slices turkey bacon, cooked until crisp and crumbled; 1/3 cup shredded Parmesan cheese; Fresh basil leaves, for garnish, optional

Ingredients

SPAGHETTI SQUASH WITH VEGETABLES AND BACON

Makes 6 servings

1 spaghetti squash, about 2 1/2 pounds

1 1/2 cups chopped broccoli

1/2 red pepper, chopped

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried basil leaves

2 Roma tomatoes, seeded and chopped

3 slices turkey bacon, cooked until crisp and crumbled

1/3 cup shredded Parmesan cheese

Fresh basil leaves, for garnish, optional

Method

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1.
Pierce the squash 3 or 4 times with the tip of a sharp knife. Place squash in shallow baking dish. Bake at 375 degrees about 1 hour or until tender. Remove from oven and as soon as squash is cool enough to handle, place on a cutting board. Cut squash in half and trim off stem end. With a teaspoon, scoop out and discard seeds. Using the tines of a fork, scrape out the flesh so it forms long "spaghetti-like" strands. Set aside the flesh; discard the remaining skin of the squash. Combine broccoli, red pepper, garlic, salt and pepper in a 2 1/2- to 3-quart saucepan. Add 1/4 cup water. Cover and heat to a boil over medium-high heat. Reduce heat to medium and cook, covered, 3 minutes or until broccoli is just tender-crisp. Stir in squash strands, dried basil, tomatoes and crisp bacon. Cover and cook just until heated, 1 to 2 minutes. Spoon into serving bowl; toss gently with Parmesan cheese and garnish with basil leaves. Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss. Per (1-cup) serving: 113 calories (28 percent from fat), 4 grams total fat (1 gram saturated), 9 milligrams cholesterol, 17 grams carbohydrates, 5 grams protein, 298 milligrams sodium, 1 gram dietary fiber.