This Tuscan Spaghetti Squash is so Good, You Won’t Even Miss Pasta

Bella Breakdown

This low-carb alternative might just be better than the real thing.

INGREDIENTS

1 large spaghetti squash
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
4 slices bacon
2 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
2 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
Basil, for garnish

Here’s How to Make it

To make, slice a spaghetti squash in half and scoop out the seeds.

Lay it on a baking tray and drizzle both sides with olive oil, salt and pepper. Roast the squash skin side up in a 400° oven for 40 minutes.

When the squash is cool enough to handle, noodle it up!

Scrape the inside of the squash out with a fork.

In a sauté pan, cook sliced bacon until it is browned. Remove the bacon pieces from the pan and sauté minced garlic in the bacon fat.

Next add tomatoes and baby spinach until they are warmed through. Add heavy cream and mix together.

Next add Parmesan cheese and more pepper and allow the cheese to melt into the vegetables.

Simmer for five more minutes.

Pour the tomato mixture over the spaghetti squash and top with more Parmesan cheese and basil. Delish!