Tuscan Spaghetti Squash

This low carb different may simply be higher than the actual factor.

Ingredients

• 1 massive spaghetti squash
• 1 tbsp. extra-virgin olive oil
• kosher salt
• Freshly floor black pepper
• 4 slices bacon
• 2 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 2 c. child spinach
• 1/2 c. heavy cream
• 1/3 c. grated Parmesan
• Basil, for garnish

Instructions

Step 1

Preheat oven to 400 levels F.

Step 2

Reduce squash in half lengthwise. Rub throughout with olive oil and season with salt and pepper. Place flesh side-down on baking sheet. Bake for 40-45 minutes, till the spaghetti squash is tender. Let cool till cool sufficient to deal with, then use two forks to tug aside spaghetti squash flesh into effective noodle-like strings.

Step 3

In the meantime, cook dinner bacon in a medium skillet till crispy. Switch to a paper towel-lined plate to empty.

Step 4

Pour off half the bacon fats and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan and let simmer till barely thickened. Add spaghetti squash and toss till absolutely coated. Crumble bacon over the squash and stir to mix. Garnish with basil.