Last week we talked about how to perfectly roast spaghetti squash, and since we have mastered that now, I’m here to give you just a little idea (a delicious little idea) of what you could do with that squash. Honestly, this recipe idea was the fuel behind the fire of learning to cook squash correctly in the first place so I thought it very important to share it with you immediately.. enter Roasted Spaghetti Squash with Bacon and Caramelized Onions.
So you take that squash right? And you add it to some caramelized onions and some bacon and what you end up with is just heaven on earth. I’m so serious. So, I know I’ve been doing this “mostly vegan” thing.. but the thing about being MOSTLY vegan is that you’re not TOTALLY vegan.. so there is still room for things like bacon. So add this as a side dish to your favorite meal.. or eat it straight out of the pan standing in your kitchen immediately after you cook it, you can decide which way is best!
Roasted Spaghetti Squash with Bacon and Caramelized Onions
This easy and delicious dish will compliment any of your favorite meals, or make a meal of it alone!
- Yield: 4-6 servings
Ingredients
- 1 spaghetti squash (~2-3 pounds)
- 6 slices thick cut bacon
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- Salt & pepper to taste
Instructions
- Start by roasting your spaghetti squash, follow directions here.
- While squash is roasting, dice bacon and cook over medium high heat in large skillet until crispy. Remove from pan and drain.
- Leave just enough bacon grease in pan to lightly coat the bottom and reduce heat to low, add thinly sliced red onion and cook on low until caramelized, stirring occasionally. This should take roughly the same amount of time as your squash, if you find your onions are done before your squash simply remove pan from heat until your squash is ready.
- When your onions are caramelized add the garlic to the pan and saute until fragrant (~1 minute).
- Add prepared squash and bacon to the pan and season with cumin, salt and pepper to taste, stirring gently until warmed through.
Source: See Brooke Cook Original
