Bacon Ricotta Spaghetti Squash feeds the pasta-loving gremlin living inside me. A gluten and dairy-free dish inspired by Pasta Carbonara. Spaghetti squash is roasted with olive oil, salt, and pepper. After the first bake, the spaghetti squash is removed from the outer rind and then mixed with almond ricotta, olive oil, bacon, garlic, and a sprinkle of nutmeg. Once combined, the vegetable pasta mixture returns to the shell with bacon atop for a second bake. This rich creamy pasta-like dish pairs well with some grilled chicken for a cozy night that feeds the soul.
FEEDING THE PASTA GREMLIN
It is a rainy fall evening and all I can think about is good old-fashioned comfort food. I want rich pasta vibes that fill my belly with deliciousness. Unfortunately, my body does not do well with dairy or gluten. The culprit, Hashimoto’s Disease. There’s nothing, not even an auto-immune disease, stopping me from enjoying a heart-warming soul-satisfying meal.
This light-bulb moment is a little tricky. I do not feel like making a trip to the grocery store to forage the aisle for some inspiration. I really do not want to leave the house altogether. Does that ever happen to you? It is chilly and rainy outside. With that said, this dish needs to come together using the ingredients available to me at home.
Luckily, I have a spaghetti squash hanging around and just like that, we have a start to the dish. After having a look in the refrigerator, I pull out some bacon and Kite Hill’s Almond Ricotta Cheese. From the pantry, I grab garlic powder, dried parsley, nutritional yeast, salt, pepper, and whole nutmeg.
That’s right, nutmeg!
After seeing the nutmeg in the spice cabinet, it took me straight to when I used to watch Giada de Laurentis on the Food Network. I remembered that some of her dishes use nutmeg to help season her pasta. The flavor adds that little something that makes you go…. hmm and mmm.
METHOD
With all the ingredients compiled to create my faux pasta extravaganza, it is time to get cooking.
Firstly, prepare the spaghetti squash. I like to rinse it off with warm water and towel dry. Then, place the squash on your cutting board atop a kitchen towel. This will keep it from rolling off the cutting board. Next, cut the ends off the squash with a rubber mallet or meat tenderizer mallet (use a towel in between the mallet and knife if using a metal mallet to protect your knife) hit the topside of the knife pushing the knife down to cut the edges. Now, score the squash in the center crosswise, using the mallet hit the top of the knife a few times forcing the squash to split open.
Next, finish preparing the squash for baking, scoop out the seeds with an ice cream scoop or large spoon, discarding the seeds.
After that, arrange the squash open side up on a parchment-lined baking sheet, with the trimmed ends resting on the parchment paper. Then, drizzle the inside of the squash with olive oil, and season with salt and pepper.
Time to Bake
Next, flip the squash over cut side down, and bake at 350 degrees for 30 minutes. After 30 minutes, you should be able to pierce the skin with a fork. When the squash is fork-tender, remove the baking sheet and allow it to cool to the touch for about 15-20 minutes.
Once cool enough to handle, use a fork to delicately scrape the sides of the spaghetti squash. As you pull the fork against the squash, the strands will come apart to resemble noodles.
After pulling the squash from the rind, transfer the squash noodles to a large bowl. Mix the noodles with almond ricotta, water, olive oil, nutritional yeast, garlic powder, dried parsley, nutmeg, salt, pepper, and chopped bacon, reserving two tablespoons of the bacon for garnish.
Then, return the spaghetti squash mixture to the spaghetti squash rind bowls and top with the reserved bacon.
Lastly, Bake at 350 degrees for an additional 20-25 minutes. During the squash’s second trip to the oven, the flavors meld together for a tasty allergen-free pasta-like dish that will warm your insides. Next, remove the squash from the oven and serve.
Family Staple Recipe
Surprisingly, after making this dish one evening, my youngest asked to try it. At the time she was 11 years old. She took a bite and another one. Then, begged for more. Our oldest wanted to try it too. She loved it too. When this happened, I did NOT know what to do. Finally, the kids like another healthy dish. I was so proud of them. My kids want to eat squash! Seriously?!
H.A.P.P.Y.
With that said, I hope my Bacon Ricotta Spaghetti Squash hits your pasta spot the way it does mine.
Buen Provecho!
Bacon Ricotta Spaghetti Squash
Description
Bacon and Ricotta Spaghetti Squash is a great dish when you're craving pasta. This dish is dairy and gluten-free. The squash is twice-baked with almond ricotta and bacon.
Ingredient
Instructions
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Preheat the oven to 350 degrees. Line a baking sheet with parchment.
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Prepare the spaghetti squash by rinsing the outside with warm water and towel dry. Place the squash on a cutting board atop a kitchen towel. This will keep it from rolling off the cutting board.
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Cut the ends off the squash using your knife and rubber mallet or meat tenderizer mallet. Place a towel in between the mallet and knife, if using a metal mallet, to protect your knife. Hit the topside of the knife pushing the knife down to cut the edges.
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Score the squash in the center crosswise, using the mallet hit the top of the knife a few times forcing the squash to split open.
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Scoop out the seeds with an ice cream scoop or large spoon, discarding the seeds.
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Arrange the squash on the baking sheet, open side up with the trimmed ends resting on the parchment paper.
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Drizzle the inside of the squash with 1 tablespoon of olive oil, and season with a pinch of salt and pepper to taste.
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Flip the squash over cut side down and bake at 350 degrees for 30 minutes.
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After 30 minutes, you should be able to pierce the skin with a fork. When the squash is fork-tender, remove the baking sheet and allow it to cool to the touch for about 15-20 minutes.
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Once cool enough to handle, delicately scrape the sides of the spaghetti squash with a fork. Pull the fork against the inside of the squash. The strands will come apart to resemble noodles.
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Transfer the squash noodles to a large bowl, reserving the squash rinds. Mix the noodles with almond ricotta, water, olive oil, nutritional yeast, garlic powder, dried parsley, nutmeg, salt, pepper, and chopped bacon, reserving two tablespoons of the bacon for garnish.
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Assemble the spaghetti squash bowl rinds on the baking sheet. Return the spaghetti squash mixture to the spaghetti squash rind bowls and top with the reserved bacon.
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Bake at 350 degrees for an additional 20-25 minutes.
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Remove from the oven and serve.
