TheBottomOfTheTop: I prefer to season my spaghetti squash with salt and pepper and a light brushing of olive oil before roasting. Steaming it misses an opportunity to impart more flavor.
motownphilly1: The amount of fat that came off that bacon
ryanderson11: Could post to keto recipes if you want, just would say heavy cream instead of half and half
SP7R: Every time I’ve had spaghetti squash, it turns out crunchy/gross. Is there something I’m doing wrong? I do it like this person does.
shazneg: If you cook real parmigiana reggiano like that, it will separate into chewy rubber and nastiness and stick to your teeth.
fallenelf: I kind of want to spend a lazy saturday making gifs of all of the mealthy recipes and posting them all at once. Then we can just report all of the ones that their people post as repetitive spam.
TitiumR: Why do you have to relate this “thing” to Italy?
It has nothing to do about it
HouseOfYum: [Original Mealthy.com Recipe] (http://mealthy.rurl.me/tss)
**Ingredients:**
1 spaghetti squash
7 strips thick cut bacon, cut into ½-inch pieces
1 large shallot, minced
2 garlic cloves, minced
4 large Roma tomatoes, ½ inch dice
salt and pepper, for seasoning
5 ounces baby spinach
1 cup half and half
½ cup freshly grated parmesan cheese, plus more for garnish
basil leaves, for garnish
**Preparation:**
Preheat oven to 400°F
Using a sharp, long knife cut the squash in half lengthwise. Remove the seeds. Place cut side down on a sheet tray and pour in 1 cup of water. This helps it to steam and soften. Bake for 55-60 minutes or until tender. Remove from oven to let cool slightly.
While the squash cools make the sauce.
Bring a medium sized skillet up to heat over medium high. Add in the bacon and cook until crispy. Remove to a paper towel lined plate and remove all but 2 tablespoons of the bacon fat.
Next add in the shallot and garlic and cook for 1-2 minutes or until golden brown and fragrant. Next add in the tomatoes, season with salt and pepper and cook for 2-3 minutes or until they begin to break down. Working in batches, add the spinach and cook just until it wilts down. Add in the half and half and parmesan cheese, reduce to a low simmer and cook for 5-7 minutes or until the sauce thickens. Taste for seasoning.
Once the squash has cooled enough to handle use a fork and drag it down the cut sides of the squash to the middle to make long strands. To serve place some squash in a shallow bowl, top with the tomato and spinach sauce and some of the crispy bacon pieces. Finish with more parmesan and a few basil leaves.
Hands: Angela
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darn_me: “Tuscan” ????!!? What do they use, a random title generator ?
