Creamy spaghetti squash with fresh peas and bacon
By BobN
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 spaghetti squash
- 5 slices of bacon (diced)
- 2 cups fresh (or frozen) petite peas
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 oz cream cheese
- 1/2 cup Parmesan cheese, plus extra for topping
Details
Preparation
Step 1
1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water.
2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.)
3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands.
4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.
You'll also love
- Spaghetti Squash AuGratin 4.3/5 (58 Votes)
- Irish Root Vegetable and Squash... 0/5 (0 Votes)
- HONEY GARLIC BUTTER SALMON IN FOIL 0/5 (0 Votes)
- Bacon Cheeseburger Tater Tot... 0/5 (0 Votes)
- Fireball Cinnamon Whiskey Pumpkin... 0/5 (0 Votes)
- Spaghetti Squash Salad with... 4/5 (1 Votes)
Review this recipe