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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I often use the empty squash shells as serving dishes for this unique side dish. The bacon complements the squash and Swiss cheese combination nicely. It's attractive and fun to eat! -Jean Williams Stillwater, Oklahoma Ingredients:
1 large spaghetti squash (3-1/2 pounds) |
4 bacon strips, diced |
3 tablespoons butter |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded swiss cheese |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place one squash half on a microwave-safe plate, cut side down. Cover and microwave on high for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from the heat; stir in cheese just until blended. Yield: 4 servings.
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