Spaghetti Squash with Apples, Bacon, and Walnuts
I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. —Jeff Tori, Johnstown, Colorado
Total TimePrep: 1 hour Cook: 20 min.
- 1 medium spaghetti squash
- 1 teaspoon ground cumin
- 8 bacon strips, chopped
- 8 green onions, sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 medium apple, peeled and chopped
- 1 cup apple cider or juice
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1 dash pepper
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons minced fresh parsley
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes.
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes.
- When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.