Tomato Basil Pesto Spaghetti Squash with BACON

I almost ate a whole spaghetti squash myself tonight! This dish is SO good.

The fastest way to cook spaghetti squash is to cut it in half lengthwise and place it cut side down in a shallow dish of water in the microwave. With the turntable off, it should take about 15 mins to cook the squash. You’ll know it’s done when the shell gives a little when poked with a fork.

While the squash is in the microwave, place bacon in a single layer on an aluminum lined baking sheet. Cook all the bacon in the package so you have extra for other purposes. Place the bacon in a cold oven, then set to 400 degrees. Your bacon will be done in about 15 mins as well.

While the squash is cooking and the bacon is baking, sauté one small chopped onion in 2 tsp olive oil. Once golden, add 1 tsp minced garlic and 2 cups of grape tomatoes, halved. Continue to simmer on low until the squash is done.

Scrape the squash out of its shell using a fork. Don’t burn yourself! Toss the strands in with the tomatoes, onions, and garlic. Stir in a few tablespoons of your favorite pesto sauce. I like Trader Joe’s basil pesto. Combine well.

When the bacon is done, drain on paper towels and cut into bite sized pieces. Serve the dish with bacon on top!

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Colby didn’t get any spaghetti squash tonight because I’m saving some for tomorrow’s lunch (or tonight’s midnight snack). I don’t know what I’ll do when we have kids! I’m always reluctant to share my healthy food with anyone. Colby still got a variation of this dish. His variation consisted of buckwheat mixed with bacon and pesto sauce. Fortunately, he loved the buckwheat version and doesn’t know what he’s missing out on ;)

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