Spaghetti Squash “Pasta” with Bacon, Mushrooms … and Squash

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It’s only after he spends the evening helping me put all this together that the Pie tells me he doesn’t like spaghetti squash.  Well, too bad.  I like it just fine.  And it’s a great gluten-free pasta replacement.  Plus it’s good for you and stuff.  Not to mention kind of cool.  This recipe involves a bit of pre-preparation, but then you can just toss everything together at the end and it looks like you planned it or something.

Start by preheating your oven to 400°F.  Put a cooling rack on a baking sheet and line it with BACON.  However much bacon you want. Alternately, you could fry this up, but I figured I’d do all the cooking parts at the same time, plus I needed the stove top for the other stuff.

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Take a spaghetti squash, cut it in half and scoop out the stringy bits and seeds.  Brush with olive oil, salt, and pepper and place cut side down on another baking sheet.  I also cut up another, non-spaghetti squash I had lying around and put that on the sheet as well.

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Shove the bacon and the squash into the oven.  Let the squash roast for about 45 minutes, until it’s all tender and smooshy.

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Cook the bacon, flipping halfway through, for 15 to 20 minutes, or until it’s as crispy as you like it.

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Gren tried being extra affectionate with the Pie in the hopes he might get some bacon.  His dastardly plot was unsuccessful.

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While that’s on the go, cut up some other vegetables.  I used an onion, cut into strips, and some mushrooms, sliced.

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I sautéed the mushrooms in a bit of butter and caramelized the onions in olive oil on low heat.

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Then I chucked the bacon (chopped) in the pan with the onions and mushrooms and left that on a low heat while I prepared the squash.

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I cut up the other squash into cubes and tossed that into the pan.

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Then I took a fork and went to work on the insides of the spaghetti squash.

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I love how it really looks like spaghetti.

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Then I chucked all that into the pan as well and tossed it.

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Added in a jar of basil pesto, gave it a good stir.

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Tada.  It ain’t pretty but b’y was it tasty. Especially with a bit of parmesan cheese dusted over top.

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Wingin’ It Wednesday: Salmon with Roasted Veg and Israeli Couscous

Wingin' It Wednesday

Most of the time, I don’t photograph every step of what I am cooking.  Hard to believe.  But the majority of my days are spent in getting home a little after dark, walking the fiend, and then trying to create dinner out of what’s left in my fridge.  Sometimes it works.  Sometimes it doesn’t.  Sometimes if it works, I remember enough about it to recreate it another time.  Sometimes.

So I’m introducing Wingin’ It Wednesdays to you here.  These are meals that I haven’t paid enough attention to, ones I couldn’t tell you what I did to make them.  But they turned out okay, and usually they were a spur-of-the-moment concoction of the dregs of my pantry.  They might help to inspire you when you’re looking for that middle-of-the-week meal at the last minute.

This dinner was Atlantic Salmon that I pulled out of my freezer (the Pie was out).

Wingin' It Wednesday

I had picked up some Israeli couscous from Auntie Crae’s back before it shut down, and I’d never tried it, so here was a good opportunity.  After having tried it, I think I prefer regular couscous, though this would be good in a soup.

Wingin' It Wednesday

I also roasted a sweet potato and a buttercup (not butternut) squash with a little bit of olive oil.

Wingin' It Wednesday

Tasty, tasty.

What’s in your pantry/fridge/freezer that you’ve been meaning to try but haven’t?