Average Rating: 0TOTAL TIME: Prep: 1 hour Cook: 20 min.
YIELD: 6 servings.Ingredients
- 1 medium spaghetti squash
- 1 teaspoon ground cumin
- 8 bacon strips, chopped
- 8 green onions, sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 medium apple, peeled and chopped
- 1 cup apple cider or juice
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1 dash pepper
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons minced fresh parsley
Instructions
- 1. Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes.
- 2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- 3. Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes.
- 4. When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.
Nutrition Facts
3/4 cup: 314 calories, 16g fat (5g saturated fat), 21mg cholesterol, 482mg sodium, 39g carbohydrate (14g sugars, 7g fiber), 8g protein.