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1 large (about 3-1/2 lb.) spaghetti squash, cut in half, discard seeds
4 bacon strips, diced
3 tablespoons butter or stick margarine
1 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded Swiss cheese
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| Instructions |
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Spaghetti Squash Supremo
1 large (about 3-1/2 lb.) spaghetti squash, cut in half, discard seeds
4 bacon strips, diced
3 TB butter or stick margarine
1 TB brown sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut side down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside. In a skillet, sauté bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from the heat; stir in cheese just until blended. Serve immediately.
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| Yield: 4 servings. |
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