Makes four to six servings
- 2 pounds spaghetti squash (about 1 medium spaghetti squash)
- 4 slices thick-sliced bacon, minced
- 2 tbs. minced shallot
- 2 to 3 cloves garlic, minced
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Cut spaghetti squash in half, scoop out the seeds, and place cut side down in a large pot of simmering 1-inch deep water. Cover and steam over low heat for seven to 10 minutes. Remove squash carefully from the pot and scoop out the cooked squash strands with a large spoon. Use a fork to separate the strands.
Keep the squash warm in a bowl in the oven while you cook the bacon, shallots and garlic. Heat a heavy skillet and add the bacon, stirring to cook evenly. When the bacon is almost crisp, add the shallots and cook one to two minutes, then add the garlic. Toss the bacon mixture with the warm spaghetti squash and add the chopped parsley and half of the grated Parmesan, tossing together to mix evenly. Season with salt and freshly ground pepper to taste. Serve and top each portion with the remaining Parmesan cheese and more freshly ground black pepper.