Spaghetti Squash with Tomato and Bacon

I’ve been trying to get more vegetables into my diet especially squashes. They are loaded with vitamins. This is my take on spaghetti.

Start with baking the spaghetti squash. You will need to cut the squash in half, remove the seeds and then smother it with olive oil. Sprinkle with salt and then bake for at least 45 minutes at a 400 degree oven. You know the squash is ready when a fork pokes easily in.

While the squash is baking, prepare the sauce. For this sauce I chose a buttery tomato and bacon sauce. (Ok this isn’t super healthy but I wanted the flavour.) Cut 2 cups of cherry tomatoes in half and set aside. Cut up 4 slices of bacon.

Fry the bacon until it is nice and crisp and then add the tomatoes.

Cook until the tomatoes are soft. The last bit of the sauce is the butter. Add 1/4 cup of butter into the sauce pan.

Finally add some peas to give it a nice green colour.

The squash should be ready. Remove from the oven and carefully, using a fork, scrape the squash from the skin. You may notice that the flesh takes on an almost spaghetti like appearance.

Add the squash to the sauce and mix well. I’ve also add a small handful of spaghetti to this just for people who are just transitioning to the change of reducing pasta.