Ingredients
SPAGHETTI SQUASH WITH VEGETABLES AND BACON
Makes 6 servings
1 spaghetti squash, about 2 1/2 pounds
1 1/2 cups chopped broccoli
1/2 red pepper, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil leaves
2 Roma tomatoes, seeded and chopped
3 slices turkey bacon, cooked until crisp and crumbled
1/3 cup shredded Parmesan cheese
Fresh basil leaves, for garnish, optional
Preparation
Pierce the squash 3 or 4 times with the tip of a sharp knife. Place squash in shallow baking dish. Bake at 375 degrees about 1 hour or until tender.
Remove from oven and as soon as squash is cool enough to handle, place on a cutting board. Cut squash in half and trim off stem end. With a teaspoon, scoop out and discard seeds. Using the tines of a fork, scrape out the flesh so it forms long “spaghetti-like” strands. Set aside the flesh; discard the remaining skin of the squash.
Combine broccoli, red pepper, garlic, salt and pepper in a 2 1/2- to 3-quart saucepan. Add 1/4 cup water. Cover and heat to a boil over medium-high heat. Reduce heat to medium and cook, covered, 3 minutes or until broccoli is just tender-crisp. Stir in squash strands, dried basil, tomatoes and crisp bacon.
Cover and cook just until heated, 1 to 2 minutes. Spoon into serving bowl; toss gently with Parmesan cheese and garnish with basil leaves.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
Per (1-cup) serving: 113 calories (28 percent from fat), 4 grams total fat (1 gram saturated), 9 milligrams cholesterol, 17 grams carbohydrates, 5 grams protein, 298 milligrams sodium, 1 gram dietary fiber.
