This was a meal I threw together when I decided to host a last minute dinner party. I loved making this - there weren't many ingredients and the bacon and squash cook themselves, so it was stress free and quick. The party was so last minute that it turned out no one besides me realized I was planning on serving dinner, so I lucked out and my effort indadvertedly resulted freezer meals and don't have to stress about making work lunches for the next week! Fantastic!
Walnut and caper pesto spaghettied squash with bacon
- Large spaghetti squash
- 2 cups walnut halves
- 2 cups packed herbs (I used basil and tarragon)
- 1/4 cup extra-virgin olive oil
- Package of bacon (about 500 g)
- 2 Tbsp capers
- 1 tsp each sea salt, black pepper, chili garlic sauce
- Small pinch of cinnamon
- Put the bacon on a baking tray, single layer, and put in the cold oven. Turn the oven to 425 degrees Fahrenheit and cook the bacon until it is very crispy.
- Poke deep gashes in your squash with a knife and microwave for about 10-15 minutes then flip and microwave for another 10-15 minutes. When it is slightly soft and you can hear the water "sizzling" it is done and you can cut her in half (careful of steam!) and remove the seeds and use a fork to "spaghetti" out the threads.
- In a food processor, puree the rest of the ingredients until roughly combined into a pesto.
- Stir the pesto, squash, and crumbled bacon together - serve hot or cold.