- 1 large spaghetti squash
- 1 tablespoon olive oil
- 6 strips bacon, diced
- 4 tablespoons butter
- 1 tablespoon (heaping) brown sugar
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Preheat over to 375 degrees and line a large baking sheet with aluminum foil.
- Cut the spaghetti squash in half and remove seeds.
- Drizzle the inside of the squash with olive oil and season as desired.
- Turn the squash halves over onto the prepared baking sheet, place in the preheated oven and bake for about 45 minutes or until the squash is tender.
- Allow to cool slightly, then, using a fork, scrape out the squash into “spaghetti” strands.
- Meanwhile, in a large skillet, cook the bacon until crisp, stirring as needed.
- Remove the bacon pieces with a slotted spoon and place in a bowl lined with paper towels.
- To the bacon drippings, add the butter and brown sugar, and heat over medium until everything is melted and blended together.
- Add in the spaghetti squash strands, stir and heat through.
- Stir in the cheese and bacon until everything is well mixed.
- Serve alongside your favorite protein, or eat as is.
The original recipe for this tasty side dish can be found here.