Spaghetti Squash with Apples, Bacon, and Walnuts

Name: Spaghetti Squash with Apples, Bacon, and Walnuts
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings.
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

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

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

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.