Cheesy Bacon Spaghetti Squash
First, rinse off the squash well. Then using a fork, poke whole all around the surface of the squash (as you would do with a potato going in the microwave).
Place the spaghetti squash (whole) into your slow cooker and pour 1 cup of water in there for it to cook in. Allow to cook for 8-9 hours.
After the completion of the cooking time, carefully pull the squash out of the slow cooker (I used oven mitts) and allow to cool on the cutting board. While it is cooling, you can begin frying your bacon if you wanted to make it fresh. Once the squash has cooled slightly to the touch, take a knife and cut it lengthwise down the squash, splitting it into two pieces.
You will need to scoop out the seeds that are right there in the middle, but be careful not to dig too deep into the cooked squash!
Now it is time to make the “spaghetti” out of the squash! Using a fork, carefully begin shaving down the length of the squash. The stings will begin to come up!
Scoop the contents of the squash into a large bowl, but leave the outer she’ll in tact. You will be refilling one side with the finished squash!
Place the bowl of scoop squash aside and chop up your red pepper and onion. If you have made your bacon fresh, you will need to crumble the strips into pieces. You will also need to preheat the oven to 350 degrees.
Now you will need to dump the chopped vegetables, and the cup of cheese into the squash. Mix well.
After the ingredients have been mixed well, pour them into one of half shells of the spaghetti squash.
Place the stuffed squash she’ll on to a baking sheet and stick it into the preheated over for about 15-20 minutes, or until the cheese has melted and heated through. Top with the bacon crumbles the last 5 minutes. Serve hot, right out of the shell, as a yummy side!
Posted in Home Improvement Post Date 06/04/2015