Spaghetti Squash With Bacon Cream Sauce
A rich and satisfying low-carb spaghetti squash dish features a creamy bacon and Parmesan sauce.
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Instructions
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Prepare spaghetti squash by slicing off the ends, cutting in half lengthwise, and scooping out seeds and fibers. Place cut-side down in a microwave-safe dish with 1 inch of hot water.
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Microwave uncovered for 12 to 15 minutes, until easily pierced with a fork.
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Scrape the squash flesh into strands, transfer to a foil-covered, oven-safe bowl, and keep warm in a 200 to 250 F oven.
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Fry bacon in a deep skillet over medium heat until crisp; remove, crumble, and set aside.
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Drain bacon drippings, retaining 1 tablespoon in the pan.
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Saute onions in the pan until translucent, then add garlic and cook for 2 minutes.
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Pour in cream, simmer for 4 minutes until thickened, then stir in Parmesan cheese until melted. Reserve a few teaspoons of crumbled bacon and add the remainder to the sauce, heating through. Adjust consistency with more cream or milk if needed.
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Toss the sauce with the hot spaghetti squash strands.
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Garnish with fresh parsley, extra Parmesan, and the reserved bacon crumbs.
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Serve immediately.