A few weeks ago, when spaghetti squash was $.39 / pound and cream cheese was $ .65 per box, I knew it was the perfect time to try a recipe that had been floating in my head for several months.
I poured my favorite pasta sauce onto a bed of spaghetti squash and baked it, allowing the squash to soak up the creaminess of the sauce. If you try this recipe, you will not be disappointed!
There’s bacon. What else do you want?
- 1 spaghetti squash, about 3.5 pounds
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans Italian style diced tomatoes
- 2 cups chicken broth
- 4 ounces cream cheese, cut into 8-12 cubes
- 6 slices bacon, divided
- Cook spaghetti squash using your preferred method, either in the oven or in the microwave. If you choose to cook your squash in the microwave, preheat your oven to 400 degrees Fahrenheit.
- Add onion and garlic to a medium saucepan with oil or cooking spray. Cook 2-3 minutes until onion is translucent.
- Stir in tomatoes and broth. Bring to a boil.
- Reduce heat and drop in cream cheese. Return to boil and simmer until cream cheese is melted, about ten minutes, stirring occasionally.
- Meanwhile, cook bacon according to package directions.
- Remove sauce from heat. Cut three slices of bacon into “bits,” and stir the bits into the sauce.
- Scrape the spaghetti squash into a 9×13 pan. Pour sauce over the squash and stir to combine.
- Bake for 15-20 minutes.