Spaghetti Squash with Roasted Peppers and Bacon

Spaghetti Squash with Roasted Peppers and Bacon
Recipe Date:
October 31, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Pair with any Dutton Estate Pinot Noir: Karmen Isabella, La Familia, Jewell Block, Manzana Vineyard or Thomas Road Vineyard
Ingredients
  • 1 (about 3-4 pound) spaghetti squash, halved length wise and seeded*
  • 2 lbs sweet red peppers, halved or quartered if large, seeded
  • 4 tbsps olive oil, divided
  • 1 large onion, diced
  • 2 tsps garlic, minced
  • 6 ozs bacon, cooked crisp, diced
  • 1/2 cup fresh basil and/or parsley, chopped
  • 5 ozs Valley Ford Estero Gold Reserve cheese (or parmesan) finely grated
  • 1 1/2 tsps kosher salt
  • 1/2 tsp fresh ground pepper
  • 2 tbsps fresh lemon juice
  • 1/2 cup heavy cream
Directions

For Garnish: 1 cup toasted bread with olive oil (crostini), crushed to crumbs in a zip bag with a rolling pin

Preparation:

Preheat oven to 375 degrees. Roast squash cut side down on oiled  sheet pan until easily pierced by fork, about 45 minutes to 1 hour.  *(If squash is difficult to cut it can be roasted whole which will take a little longer and seeded after.) Cool enough to handle. Use a fork to scrape out squash in strands in to a large bowl.

Toss red peppers with 1 tablespoon olive oil, sprinkle with a little salt, and spread on another sheet pan and add to oven. Roast until softened and a little blackening on edges, 30 to 40 minutes. Rotate pans part way through if necessary. After roasting cool red peppers and dice.

In a sauté pan, heat olive oil over medium heat. Add onions and cook until softened and golden. Add garlic and cook a few minutes more. Remove from heat and reserve.

Preheat oven to 350 degrees. Coat a baking dish with olive oil. Combine squash with peppers, cheese, bacon, onion and garlic, basil, salt, pepper, lemon juice and cream. Fill prepared baking dish. ** Bake for 25 to 30 minutes, until top starts to color and is heated through.  Serve topped with crushed crumbs.

**Note: Can be prepped oven ready a day ahead. Cover and refrigerate.

To be paired with Dutton Estate Pinot Noir


Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472

info@duttonestate.com

Shop & Visit: (707) 829-9463

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