Spaghetti Squash and Turkey Bacon Casserole

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.