Bacon and Tomato Spaghetti Squash

Preheat oven to 375 degrees. Cut 2 1/2 pound spaghetti squash in half, lengthwise. Using a fork, poke several holes in the squash skin, as you would do when making a baked potato. Scoop out the seeds with a spoon and place, squash side down, on baking pan covered in about 1/2 inch of water. Cook for about 40 minutes or until squash is tender.

While squash is cooking, in a large skillet cook:
6 strips of coarsely chopped bacon
2 chopped garlic cloves

Drain fat from pan, remove from heat and add:
2 tablespoons of butter
2 tomatoes, seeded and chopped

Once squash is cooked, using a fork, scrape out strands and add to skillet. On medium heat, cook squash, bacon, and tomatoes an additional 3-5 mintues. Turn off heat and add:
1/3 cup shredded Parmesan cheese
3 tablespoons snipped basil
salt and pepper to taste

Serves 4

Related posts:

1. Leigh’s Tomato Bisque Recipe