I just love the taste and texture of spaghetti squash, and mixed with bacon and sage, the dish becomes truly special.
1 large spaghetti squash
2 tablespoons olive oil
salt and pepper
8 strips of bacon, in pieces
2 tablespoons pine nuts
20 fresh sage leaves
- Preheat oven to 375F.
- Cut the squash in half lengthwise, and scrape out the seeds.
- Drizzle the inside with olive oil, salt, and pepper, and place cut side down on a baking tray.
- Bake for 30 minutes.
- While the squash, bakes cook the bacon, pine nuts, and sage until the bacon is crispy.
- Scrape the inside of the baked squash into a large bowl, and toss with the bacon and drippings.
- Serve immediately.
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