Serving Up Spaghetti Squash The Bacon Alfredo Way

For those of you unfamiliar with spaghetti squash. It is a squash that resembles a cross between a butternut squash and a football shaped cantaloupe.

The squash gets its name from the spaghetti noodle like consistency of the flesh after is has been cooked. This noodle like consistency is perfect for this Alfredo.

Your eyes and brain will think you are eating a bacon Alfredo pasta but your mouth will know it died and went to heaven.

Ingredients 

• 1 Spaghetti squash

• 10 slices bacon

• 3 Tbsp flour

• 1 tsp fresh crushed garlic (optional)

• 1 C milk

• 1/2 C whipping cream

• 1/2 C Parmesan (freshly grated)

• 1/2 tsp salt

• dash pepper

Instructions

1. preheat the oven to 375

2. Slice the spaghetti squash in half lengthwise and place open side down on a baking pan

3. bake for 40 mins

4. chop the bacon and fry in a 12 inch seasoned skillet

5. scoop out the bacon and drain on a paper towel

6. pour the bacon grease out but keep 2 Tbsp in the pan

7. add the flour and stir, into a roux – it will darken to the color of a penny, if you like garlic I recommend adding it once it starts to darken.

8. add the milk and cream and keep stirring until it’s thick

9. take off the heat and add the Parmesan, salt and pepper

10. when the squash is done flip over and take a fork and shred the inside of the squash

11. split the Alfredo between the two half’s of the spaghetti squash

12. sprinkle the bacon on each half and sprinkles some extra Parmesan on top as well.

13. place back in the oven for 10-15 mins

14. stir the squash, sauce and bacon and serve warm

Recipe source: Ashlee Marie

Photo source: Cooking and Beer