This bacon, tomato, and onion sauce has been a family favorite of ours for a long time, and it’s DELICIOUS. I think it’s technically a version of pasta all’Amatriciana, but since we’re not Italian, we just called it “Fabulous Fettuccine” when my mom made it when I was growing up. (Also, that’s what Taste of Home called it.) I decided to lighten it up a little with spaghetti squash since it’s fall and it’s in season, so today I’m bringing you “Fabulous Spaghetti Squash”!
Remember how last week it was a lot easier to cut the butternut squash because we microwaved it a little first? You can do the same thing with spaghetti squash! Poke a bunch of holes in it with a fork or a sharp knife and then microwave it for a couple of minutes. Then all you have to do is slice the squash in half lengthwise, scoop out the seeds, put it cut-side down on a foil-lined baking sheet, and roast it in the oven for about 45 minutes to an hour. You can make the sauce while it cooks! When it comes out of the oven, use a fork to shred it into spaghetti-like strands. I also like to toss my spaghetti squash with a little bit of butter, Parmesan cheese, fresh herbs, and salt and pepper once it’s shredded.
Spaghetti, no matter what version, is probably my favorite meal of all time. When I was little, I adored my grandma’s spaghetti and would request it almost every time we went there for dinner. She uses the really thin spaghetti and covers it with lots of cheese. (My grandma helped teach me to love three very important food groups – cheese, peanut butter, and chocolate chip cookie dough.)
My dad’s meat-lovers version of spaghetti is also amazing. He doesn’t cook very often, but I think spaghetti is one of his specialities. He always uses sausage, ground beef, pepperoni, and whole wheat spaghetti. (I think he might still like this version since it has bacon!)
Writing this post is a problem, because now I really want some of my grandma’s spaghetti, my dad’s spaghetti, AND this spaghetti squash. Can spaghetti flights be a thing? I would LOVE to go to a spaghetti bar. Let’s open one!
Emmy just decided to crawl up on our couch with her bone, push my laptop out of the way, and curl up on my lap in its place. (She is just a tiny little lap dog, you know.) So it looks like it’s time to stop writing about this and snuggle with my fur baby instead.
The last thing I’ll say is that when you make this, you should probably have seconds. You know how important it is to eat your vegetables!
Spaghetti Squash with Bacon, Tomato, and Onion Sauce
|Prep:||Cook:||Yield: serves 4 to 6||Total:|
Spaghetti squash because health. Bacon because BACON.
- 2 spaghetti squash
- 2 Tbsp. butter
- 1 c. Parmesan cheese
- 1/2 pound bacon, chopped
- 1 Tbsp. olive oil
- 2 onions
- 2 14 1/2 cans of fire-roasted diced tomatoes
- 3 cloves of garlic
- 1/2 Tbsp. dried Italian seasoning
- 1/8 tsp. cayenne pepper
- 1 handful of fresh parsley, chopped
- 1 handful of fresh basil, torn
- Preheat the oven to 425 degrees F.
- Split squash in half lengthwise and place cut-side down on a foil-lined baking sheet.
- Roast for 45 minutes to an hour, or until tender.
- While the squash is roasting, cook the bacon until crisp in a large skillet. Remove to a paper towel-lined plate to drain.
- Drain the bacon grease, reserving about a tablespoon in the pan. Add about a tablespoon of olive oil.
- Add the onions to the pan and cook over medium heat until tender. Add the garlic and cook for a minute longer. Stir in the tomatoes.
- Season with the the dried Italian seasoning, cayenne, and salt and pepper to taste. Let the mixture simmer for about 5 minutes uncovered.
- Cover and simmer for about twenty minutes to a half an hour, stirring occasionally.
- When the squash is done, shred it with a fork into spaghetti-like strands. You can either serve this dish in each spaghetti squash half, or put all of the spaghetti squash into one big bowl. Toss the spaghetti squash with the butter, Parmesan cheese, some fresh herbs, and some salt and pepper, to taste.
- Before serving the sauce, stir in the bacon and the rest of your fresh parsley and basil.
- Top the spaghetti squash with the sauce and garnish with more cheese and fresh herbs.
Sauce recipe slightly adapted from Taste of Home
Emmy is like bacon. She makes everything better!