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Spaghetti Squash Supreme Recipe

Photo by: Taste of Home

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I often use the empty squash shells as serving dishes for this unique side dish. The bacon complements the squash and Swiss cheese combination nicely. It's attractive and fun to eat! -Jean Williams Stillwater, Oklahoma

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, diced
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese

Directions

Cut squash in half lengthwise; discard seeds. Place one squash half cut side down on a microwave-safe plate. Cover and microwave on high for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from the heat; stir in cheese just until blended. Serve immediately Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 263 calories, 17 g fat (9 g saturated fat), 41 mg cholesterol, 567 mg sodium, 23 g carbohydrate, 4 g fiber, 8 g protein.

Spaghetti Squash Supreme published in Taste of Home February/March 2005, p42

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