Spaghetti Squash Supreme:
I often use the empty squash shells as serving dishes for this unique
side dish. The bacon complements the squash and Swiss cheese
combination nicely. It's attractive and fun to eat! Jean W.,
Stillwater, Oklahoma
Prep/Total Time: 30 min.
1 large spaghetti squash (about 3-1/2 pounds)
4 bacon strips, diced
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half
cut side down on a microwave-safe plate. Cover and microwave on high
for 8 minutes or until easily pierced with a fork, turning once.
Repeat with second squash half. When cool enough to handle, scoop out
squash, separating strands with a fork; set aside.
In a skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving drippings.
Add the butter, brown sugar, salt and pepper to the drippings. Stir
in squash and bacon; heat through. Remove from the heat; stir in
cheese just until blended. Serve immediately. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Source: Taste of Home
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