Here’s a delicious low-carb dinner for you. I intended it to be vegetarian (dare I say it, even vegan), by obeying the rules of each, but I didn’t. You can though. I hadn’t made spaghetti squash in years and just happened to see one a few weeks ago at the grocery store. I did pick it up, but have been putting off making it as I seemed to recall difficulty in cutting through the skin. But, the day has come so make this your dinner tonight.
I want to do a bunch of these recipes on spaghetti squash because the possibilities are limitless with this wonderful winter vegetable. I mentioned low-carb but that is just one of its benefits. It is also a good source of fiber – which assists in stabilizing blood sugar, great for diabetics. Again, just part of that “we are home all day, let’s try to eat healthier” idea. But as you know, I’m also giving you some dessert recipes – some healthy and delicious, others, just deeeelicious!
The intention, as mentioned, was to stay vegetarian, but while getting some of the veggies out of the fridge I saw it – before my very eyes – bacon!! I thought I would use a little – healthier and all, I did. I used 4 strips cut into ½” pieces, slow cooked this to render the extract and give my bacon color. I also used yellow pepper and ½ a Bermuda onion (really any onion will do though, just adjust the quantity to your liking). I could have added so much more – spinach, snap peas, cherry tomatoes etc. but left it simple.
As for cutting the squash, I recall just cutting it in half many times – hard to do as the skin is tough. But that was before the internet. This is the method I used and while not exactly perfect, it does make the job safer/easier. I did take the ends off – key is to have a “sharp knife”. A sharp knife will make the job easier and safer. Yes, I used a sharp knife and would be eternally grateful if you would as well! So, once the ends are chopped off, carefully poke some holes with the tip of your sharp knife, place it in the microwave (the squash not the sharp knife) and microwave for about 2 minutes. Carefully remove from the oven, the insides will be hot, so please let it cool down for about 10 minutes. Stand the squash on its end and using a sharp knife, carefully slice down the squash. Phew – the trick is to have a sharp knife.
Okay that’s the instruction on cutting a spaghetti squash with a sharp knife. Sometimes placing a towel on top of the cutting board helps keep the squash from rolling around too much – safety first always, especially when using a sharp knife. Oh and please never place your sharp knives in a dishwasher – always wash by hand. Make this squash and enjoy a meal that is good for you and will satisfy you! Stay safe, wash your hands, wear a mask, sanitize as necessary and socialize as per guidelines! As always – enjoy!
Ingredients
1 spaghetti squash – cut as per directions above or your own safe method with a sharp knife
Olive oil, salt and pepper
4 slices bacon, cut into ½” pieces
½ large onion, cut into thin slices
1 pepper – your choice of color, cut into strips
4 cloves garlic, thinly sliced
¼ tsp chili flakes
1 jalapeno, thinly sliced
Basil for garnish
Note: You can add as much or as little of the bacon, onion, pepper garlic, chili flakes and jalapeno as you like. This recipe is just a guide. Remember too, any other healthy green you would like to add to this, snap peas, thinly sliced carrot, spinach, zucchini etc. Just make sure that you pre-sauté the ones that need softening.
You can serve this on its own or with a side of protein. We had it on it’s own and between the two of us, we had enough left over for a second dinner the next day.
Directions
Line a rimmed baking tray with foil or parchment
Rub the squash halves, inside and out, with olive oil, salt and pepper and place cut side down onto the baking tray – optional – you can throw a handful of garlic in their skins, under each half of the squash. The flavor permeates and you also get a wonderfully caramelized garlic treat at the end
Roast in a 400f oven for about 40 minutes
While the squash is roasting, fry the bacon in a large pan on a low flame – remove and set aside
To the same pan with the bacon extract, raise the heat to medium high and add the sliced garlic, chili flakes and jalapeno – fry for about 1 minute
Add the onions and cook until slightly browned – remove when ready and add to the bacon – set aside
Increase the heat to high and toss in the peppers – add additional oil if the pan is dry – quickly sauté to soften the peppers – remove and add to the onion/bacon mixture
Insert the tip of a sharp knife into the squash, it should penetrate easily but still have some firmness – remove and set aside
When the squash is cool enough to handle, using the tines of a fork, rub them against the flesh to produce the strands of squash – do this until you get to the hard shell of the squash – set aside
Reduce the heat to medium, add additional olive oil if needed
Toss in the spaghetti squash strands and stir to coat in the oil and extract in the pan
Add the remainder of the ingredients and toss or stir to mix
Plate this and enjoy as is or serve with a piece of fish or chickensaute
