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
- 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
- Cut squash in half lengthwise; discard seeds. Place one squash half on a microwave-safe plate, cut side down. 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. Yield: 4 servings.
Originally published as Spaghetti Squash Supreme in Taste of Home February/March 2005, p42
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