Prepare to revolutionize your dinner routine with a dish that's both decadently creamy and surprisingly healthy! This Creamed Spaghetti Squash with Bacon and Gruyere is the ultimate culinary magic trick that transforms a humble vegetable into a luxurious, restaurant-worthy meal. Imagine twirling your fork into a plate of rich, cheesy goodness, studded with crispy bacon bits, without the guilt of traditional pasta. Whether you're a low-carb enthusiast, a vegetable lover, or simply someone who craves mind-blowing flavor, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 4 slices bacon, chopped
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard or save for roasting.
- Drizzle the squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, cook the chopped bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- In the same skillet with bacon fat, sauté the minced garlic for 30-60 seconds until fragrant, being careful not to burn.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat and let the cream thicken slightly for about 3-4 minutes.
- Once the squash is done, use a fork to scrape the flesh, creating spaghetti-like strands directly into the skillet with the cream sauce.
- Gently toss the squash strands in the cream sauce, ensuring they are evenly coated. Sprinkle in most of the grated Gruyere cheese, reserving some for topping.
- Fold in the crispy bacon pieces, and season with additional salt and pepper to taste.
- Transfer the creamed spaghetti squash to a serving dish. Sprinkle the remaining Gruyere cheese on top and garnish with fresh chopped parsley if desired.
- Serve immediately while hot, enjoying the rich, creamy texture and savory bacon flavor.
Tips
- Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size with a firm, unblemished skin.
- Cutting Safety: When slicing the squash, use a sturdy chef's knife and cut carefully. If the squash is too hard, microwave it for 2-3 minutes to soften slightly.
- Roasting Hack: For extra flavor, try seasoning the squash with herbs like thyme or rosemary before roasting.
- Bacon Crispiness: Cook bacon slowly over medium heat to ensure maximum crispiness without burning.
- Cream Sauce Tip: Keep the heat low when simmering the cream to prevent separation and achieve a smooth, silky texture.
- Make-Ahead Option: You can roast the squash and prepare the bacon a day in advance to make final assembly quicker.
- Serving Suggestion: For added freshness, garnish with chopped chives or fresh parsley just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 15g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 95mg
