Bacon and Onion Spaghetti Squash
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
Scale
- One spaghetti squash (about 2 pounds)
- Olive oil
- 1/2 pound bacon, chopped
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Optional: Shredded fresh Parmesan cheese
Instructions
- Preheat oven to 375 degrees. Cover a baking sheet with foil.
- Halve spaghetti squash around the “equator,” forming 2 short halves. (This helps keep the long strands intact.) Scrape out the seeds. Coat the cut ends with a little olive oil and place those on the baking sheet. Bake until tender, 35 – 45 minutes.
- While the squash is cooking, saute bacon over medium heat to desired level of crispy. Remove and drain on paper towels.
- Drain most of the grease, leaving a couple of tablespoons. Turn heat down to medium low. Add onions, garlic, and oregano. Saute, stirring occasionally, until soft and beginning to brown, about 10 minutes.
- When squash is done, allow to cool for 10 minutes. Using a fork, scrape the strands out into a bowl. Toss with onions and bacon; season with salt and pepper to taste.