Spaghetti Squash with Roasted Peppers and Bacon
- 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
For Garnish: 1 cup toasted bread with olive oil (crostini), crushed to crumbs in a zip bag with a rolling pin
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