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Spaghetti Squash with Apples, Bacon, and Walnuts

Total Time

Prep: 1 hour Cook: 20 min.

Makes

6 servings

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
Spaghetti Squash with Apples, Bacon, and Walnuts Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  3. 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.
  4. 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.

Nutrition Facts

3/4 cup: 314 calories, 16g fat (5g saturated fat), 21mg cholesterol, 482mg sodium, 39g carbohydrate (14g sugars, 7g fiber), 8g protein.

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