Introduction
This easy squash / pasta recipe is perfect when it starts to get colder and you’re looking for a comforting hot dish.
This is a low effort recipe but requires some time to cook the spaghetti squashes, about an hour. Shredding the spaghetti squashes is also a fun part and a good way to involve your kids in the meal prep!
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Ingredients
- Spaghetti Squash: 2 small
- Bacon: 2 slices
- Spaghetti (uncooked): 300g | 10oz
- Crème Fraîche: 50g | 1.7oz | 1/4 cup
- Parmesan: as little or as much as you want
- Salt & Pepper to season
- Oil (olive oil or vegetables oil): to drizzle on top of spaghetti squash
Nutrition
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🧐 Serving: 227g
Calories: 350kcal
Total Fat: 11.1g (14%)
Saturated Fat: 4.6g (23%)
Cholesterol: 82mg (27%)
Sodium: 265mg (12%)
Total Carbohydrate: 50.3g (18%)
Fiber: 0g (0%)
Sugar: 0g
Protein: 13.1g
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Preparation
- Start by cooking spaghetti squash as this takes the longest. I used WhatsGabyCooking instructions: Preheat oven to 475 F (250C). Cut spaghetti squash in half and remove seeds. Place on a baking sheet, drizzle with some oil and season with salt & pepper before roasting for about 45-60 minutes, until tender. Remove and carefully shred the squashes with a large fork. Transfer to a bowl.
- Cook spaghetti as indicated on the package (most likely, bring some water to a boil, add some salt and add spaghetti, cook for 5-10 minutes). Drain pasta once they are cooked and reserve.
- In a blender, transfer spaghetti squashes that you have shredded. Add bacon cut into small pieces, creme fraîche and blend until smooth. Use a strainer to ensure it is perfectly smooth and stir in the cooked spaghetti.
- Shred some parmesan to sprinkle on top when serving the dish. Add salt and pepper if needed.
- Bon appétit! 😋