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In the realm of healthy eating, spaghetti squash has emerged as a popular alternative to traditional pasta, appealing to those seeking nutritious and low-carb meal options. This versatile vegetable not only offers a unique texture but also serves as a blank canvas for various sauces and toppings, making it an ideal ingredient for creative culinary endeavors. One such delightful dish is Spaghetti Squash Alfredo with Crispy Bacon, a sumptuous recipe that combines the creamy richness of Alfredo sauce with the savory crunch of bacon.

Spaghetti Squash Alfredo with Crispy Bacon

Discover the creamy, low-carb delight of Spaghetti Squash Alfredo with Crispy Bacon. This recipe transforms spaghetti squash into a nutritious pasta alternative, featuring a rich Alfredo sauce and crunchy bacon for a satisfying dish. Easy to prepare, this meal is perfect for those seeking healthier dining options without sacrificing flavor. Enjoy a guilt-free indulgence packed with vitamins and protein, ideal for any health-conscious foodie!
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Ingredients
  

1 large spaghetti squash

6 slices thick-cut bacon

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Extra grated Parmesan cheese for serving

Instructions
 

Prepare the Spaghetti Squash:

    Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and carefully scoop out the seeds with a spoon. Drizzle approximately 1 tablespoon of olive oil inside each half and generously sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender and can easily be scraped with a fork. Allow to cool slightly before using a fork to gently scrape out the strands into a large bowl, creating a spaghetti-like texture.

      Cook the Bacon:

        While the spaghetti squash is roasting, heat a skillet over medium heat and add the bacon slices. Cook for about 6-8 minutes, turning occasionally, until the bacon is crispy and golden brown. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease, leaving about 2 tablespoons of rendered bacon fat in the skillet for the sauce.

          Make the Alfredo Sauce:

            In the same skillet containing the bacon fat, add the minced garlic and sauté for approximately 1 minute, or until fragrant and lightly golden. Carefully pour in the heavy cream, stirring continuously to combine, and bring the mixture to a gentle simmer. Lower the heat to medium-low and whisk in the grated Parmesan cheese, garlic powder, onion powder, and a pinch of salt and freshly ground black pepper. Continue stirring until the cheese has melted completely and the sauce is creamy and smooth.

              Combine the Ingredients:

                Gently fold the roasted spaghetti squash strands into the Alfredo sauce, ensuring that every strand is well-coated with the creamy sauce. Crumble the crispy bacon and mix it into the spaghetti squash ensemble, reserving a few pieces for garnish.

                  Serve:

                    Transfer the spaghetti squash Alfredo onto serving plates. Garnish with the reserved crumbled bacon, a sprinkle of fresh parsley, and additional grated Parmesan cheese as desired. Serve immediately for the best flavor and texture while hot.

                      Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings