- 1 large spaghetti squash
- 1 1/2 cups heavy cream
- 6 strips bacon, fried and chopped
- 2 Tbsp. Worcestershire sauce
- 1 cup parmesan cheese (or a mixture of Italian hard cheeses)
- salt and pepper
- chopped parsley to garnish
I am one of those cooks who goes by what feels right, rather than measuring things. Adjust to suit yourself.
Don’t risk life and limb by trying to slice through an uncooked spaghetti squash. Seriously not a good idea. Here’s the way I tackle the spaghetti squash: I wait until after it has been softened in the microwave and THEN I slice it open.
Since you don’t want the squash to explode, wash the outside of it, then stab it in several places with a paring knife or fork. Then, and only then, should you stick it in the microwave for 8 or 9 minutes. It should get slightly soft. While you are letting it cook and cool, fry the bacon, blot off excess grease, then chop it.
While the bacon is cooking, put the cream in a sauce pan on low-to-medium heat. Add a small amount of salt and pepper. Once the cream is warm (don’t let it boil), stir in the cheese and cook until the cheese is melted all the way. Add in half the bacon. Remove from heat for now.
Slice the spaghetti squash open. Discard the seeds by scraping them out with a large spoon. Once the seeds are out, run a fork across the meat of the squash to get it off in spaghetti-like strands. Put the strands in a bowl. Add the cream, cheese, and bacon mixture. Stir. Put it into a beautiful serving bowl, garnish with the remaining bacon and some chopped parsley. Microwave it for a minute or so, if it has cooled. Serve hot.