Spaghetti Squash pairs well with any sauce you make and why not add peas, bacon and asparagus. Delish!!
- ½ lb. asparagus
- 1 yellow pepper, seeded
- 8 oz. Hickory Smoked bacon, cut into 1-inch pieces
- 1 spaghetti squash
- ½ tsp. salt
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 2 large garlic cloves, chopped
- 1 cup frozen peas, thawed
- ¼ cup basil, very thinly sliced
- 1 tsp. freshly ground black pepper
- Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into ¼-inch pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into ¼-inch strips.
- Heat a large stainless skillet over medium heat. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 Tbsp. fat to skillet.
- Cut squash in half lengthwise. Oil the inside and place in pan. With a fork poke a few holes in the squash. Cook at 375⁰ for 45-60 minutes or until done.
- Add yellow pepper to bacon fat in the skillet; cook one minute. Add asparagus; cook one minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.
- Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.
- Add cooked squash, ¼ tsp. salt and the black pepper, and toss to coat. Transfer to a large serving dish and sprinkle with the remaining basil and bacon. Serve immediately. Enjoy
- Serving Size: 4