Creamy Spaghetti Squash With Fresh Peas And Bacon Recipes

MUSHROOM & BACON SPAGHETTI SQUASH BOWL

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

SUMMER SPAGHETTI CARBONARA

Steps:

• Bring a saucepan of salted water to boil. If you've never made carbonara before, check out this video.
• While water boils, heat a large skillet with oil over medium-high heat. Add squash and saute until squash is tender, 4 to 5 minutes.
• In the last minute of cooking, add peas to squash and saute just to heat through. Set vegetables aside and return pan to heat.
• Add pasta to boiling water and cook until al dente, tender but not soggy. Reserve 1/4 cup (59 mL) of pasta water (amount is for 4 servings, adjust accordingly).
• While pasta cooks, add chopped bacon to heated skillet and saute until bacon is crisp, 6 to 7 minutes.
• Add reserved pasta water to bacon and then turn off heat. (This is the key to a creamy sauce - if the burner is on when you add eggs, they will scramble instead of turning saucy.)
• Working quickly so that the pasta stays hot, drain pasta and add to skillet. Pour egg sauce over hot pasta and toss vigorously with tongs or two forks at least 20 times, until eggs form a creamy sauce. (The eggs will cook as you toss them in.)
• Stir in squash and peas.
• Transfer pasta to a serving plate and top with basil. Finish the dish with fresh cracked black pepper and enjoy!

PARMESAN SPAGHETTI SQUASH, SPINACH, AND BACON WITH PINE NUTS

Steps:

• Preheat oven to 425 Fahrenheit.
• Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
• Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
• Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.
• Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
• Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.

ONE-POT BOWTIES WITH CHICKEN, BACON AND PEAS

Steps:

• Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.
• Stir in the soup, water, milk and cherry tomatoes; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 7 minutes.
• Stir in peas. Cover with a lid and cook for 2 minutes or until the pasta has reached the desired tenderness.
• Sprinkle with the cheese and basil

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON RECIPE

Steps:

• 1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. 2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) 3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. 4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.