Spaghetti Squash Gratin with Bacon

This is one of those foods that I have been intrigued about for a long, long time. A vegetable that acts like a pasta? That sounds absolutely fabulous. Seriously, the runner up to my beloved carbs are vegetables. Contrary to the crazy amounts of baked goods I post on here, I do love vegetables. I love them so much my meat eating tendencies have been questioned on more than one occasion. Many a coworker have thought I was vegetarian. My mom likes to think I’m becoming vegan. I just like a lot of stuff! It doesn’t always have to include a fat side of beef, but if it does, please make mine medium rare [closer to rare than medium].

Anyway, spaghetti squash. I thought it was going to be a nightmare to cut like butternut, but this was not the case at all. I used my ninja skills to slice the baby in half [with a judo chop my knife], tossed it in the microwave for 10 minutes, and she was good to go. Does it get more simple than that? This is happening again. It just may or may not be sans cheese.

Inspiration: Chocolate and Zucchini – Serves 4-6 normal people [or two]

Ingredients

• 1 spaghetti squash
• 1 thick slice of bacon
• 2 ounces cheese of choice [I used half sharp cheddar and half Parmesan]
• 2 to 3 tablespoons dried breadcrumbs
• ground chili pepper [optional]
• salt
• pepper

Preparation

1. Preheat oven to 375º.
2. Lightly grease a 2 quart baking dish.
3. Cut the spaghetti squash in half, pour a couple tablespoons of water in the wells, and cook in microwave for 10 minutes. It will be HOT.
4. Cook bacon and remove to a paper towel.
5. Once dry, cut into small chunks.
6. Scrape out the seeds of the squash when it is cool enough to touch.
7. Scoop out strands of squash into the baking dish.
8. Season with salt, pepper, and chili pepper.
9. Add bacon and cheese.
10. Mix thoroughly.
11. Top with breadcrumbs.
12. Place dish in oven for five minutes to melt cheese.
13. Turn on the broiler until the breadcrumbs start to brown.
14. Remove from oven and serve.