Parmesan & Herbs Spaghetti Squash With Bacon

I've been wanting to try spaghetti squash for a while and tonight I finally took the plunge and it was amazing!  I think it may permanently replace pasta spaghetti for good on my plate.  It really is an amazing substitution, unlike "cauliflower rice" which only looks like rice but definitely cannot replace it.


I found this Martha Stewart recipe and tweaked it a little.  Here it is:

Roasted Squash with Parmesan & Herbs

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper
• 4 slices of thick cut bacon, chopped and sauteed until crispy (my addition, optional)

Directions

1. Preheat the oven to 375 degrees
2. Cut the squash in half, long ways and scrape out the seeds
3. Place the squash faced down in a rimmed pan with a layer of water.
4. Cook for 60 minutes
5. Remove from oven and let cool a little before using a fork to scrape out the "flesh".
In the last few minutes of cooking the squash begin this:

1. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

note: while the squash was cooking I sauteed four slices of chopped bacon until it was crispy then put it aside in a paper towel until the squash was ready.  Just mix it in!

another note: I used a small squash and it only made about 4 cups of spaghetti. It was enough for me to eat as a meal, but Tim wanted more.  Martha Stewart has this recipe as a side dish for 6-8 people, I think it just depends on how hungry you are.

French Potato Salad

I haven't done too many Martha Stewart recipes, but I think after this hit I just might to try some more.  I found this mayonnaise-less potato salad the other day and I decided to give this a try for a BBQ I was attending this weekend.  I had to add bacon to it because, really is it a potato salad without bacon? And yes, bacon did make it better.

I found these "sunrise medley bite size potatoes" at the store and they worked perfectly

I finely chopped 5 slices of extra thick bacon...I should have used more bacon.

the dressing tasted so good I could have eaten it with a spoon. soo tangy. love it!

they were so pretty!

mmm. crispy bacon!

Now Martha Stewart says this serves just 6 but mine definitely served more...10-12. If you are serving it as the only side then yes, 6 because people would eat more, but for a party where there a bunch of sides and everyone is taking a little of everything...10-12.

Ingredients

• 2 1/2 pounds of potatoes: sunrise medley,fingerling or small new potatoes, halved (quartered if large)
• Coarse salt and ground pepper
• 1/4 cup olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons sherry vinegar
• 1 small shallot, minced (2 tablespoons)
• 3 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1/4 small red onion, sliced
• 6-8 slices of thick bacon rendered down

Directions

1. Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes, bacon and onion and toss to combine. Serve at room temperature.