Spaghetti squash were the first of my winter squashed to be ready for harvest. This is the first year I grew them and was surprised by how early they were ready. The first picture was about a month ago, before it was ripe. I just wanted to show how cheery they were in the garden, like little (or big) balls of sunshine.
I harvested about 8, varying in size from perfect single person serving to large enough to feed the family. So I will be trying a few different uses of spaghetti squash. This recipe is one I have done a few times, and I think I have finally figured out all the adjustments to make it just right. After years of trying different brands, I have finally found a turkey bacon we all like – Godshalls. They even make a maple turkey bacon that would also be very good in this recipe.
Spaghetti Squash and Turkey Bacon Casserole
1 spaghetti squash – 3 – 4 lbs (from the garden)
1 tsp olive oil
1 garlic clove, minced
Pinch of kosher salt
Pinch freshly ground black pepper
8 ounces turkey bacon, cooked according to package directions. You want the bacon as crispy as possible.
1 egg, beaten (from Farmer Kim)
1 cup low-fat cottage cheese
1/2 cup Gruyere cheese, grated
Preheat the oven to 375F, with the rack in the middle. Place the whole squash in a baking dish and bake about 40 minutes to 1 hour – until a paring knife can easily be inserted through the skin. Remove from oven and let cool – at least 10 minutes. Reduce oven temperatureto 350F.
Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the flesh of the squash with a fork to remove all the spaghetti-like strands. wrap with paper towels and squeeze out excess liquid.
In a bowl, toss with olive oil, garlic, salt and pepper. Add cottage cheese and egg.
Crumble the turkey bacon into bite-size pieces.
In a 9″ square baking dish, layer half of the squash mixture.
Sprinkle on half the bacon pieces.
Repeat the layers, then sprinkle on the cheese.
Bake for about 25 minutes, until cheese is bubbly and golden. Enjoy!
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