Spaghetti Squash with Caramelized Onions, Crispy Sage & Bacon
Tis the season for squash. Pumpkin, Kabocha, Spaghetti, Winter, Butternut, Acorn..... the markets abound with all different varieties and sometimes its hard to pick just one. Lucky for me, one or two different kinds have been showing up in my CSA basket each week and I've been going to town--making entire dinners centered around them. Most autumnal varieties of squash pack a lot more girth when it comes to being a main course and can provide a lot less guilt!
Spaghetti squash has always been my go-to dish when I'm dieting. Steamed with a jar of marinara, it is both filling and delicious. This recipe dresses the tiny little strands of squash up a bit more and transforms it into something you might have at a nice restaurant. Crispy fried sage, creamy ricotta and crunchy, salty bacon really transform the otherwise mushy and slightly bland vegetable and take it to a whole new level.
Ingredients:
1 1/2 lbs spaghetti squash
3 tablespoons unsalted butter
2 tablespoons olive oil, divided
10-12 fresh sage leaves
1/2 sweet yellow onion, diced
Kosher salt and freshly ground black pepper
1/2 cup ricotta cheese
4 slices bacon, cooked and crumbled {optional}
shaved parmesan cheese for garnish
Directions:
Preheat oven to Convection Roast at 375 degrees {Bake at 375 if your oven doesn't have that feature}.
Slice spaghetti squash in half lengthwise, scrape out seeds and discard.
Place spaghetti squash cut side up in a casserole dish and add water until it comes up about 1/2 " up the sides.
Drizzle with one tablespoon of olive oil and sprinkle with salt and pepper. Place in the oven for 45 minutes until squash is very tender. Remove from oven and allow to cool a bit.
While squash is baking, cook bacon and chop onions.
In a large skillet, heat butter and remaining tablespoon of olive oil. When it begins to bubble, add in sage leaves and fry for about 45 seconds until crispy.
Remove immediately and drain on a paper towel lined plate or rack.
In the same skillet, add onions to butter/olive oil and cook over medium heat for about 12-14 minutes, until onions begin to caramelize. With a fork, scrape out the insides of the spaghetti squash.
Add squash to the onions in the skillet. Sprinkle with salt and pepper and allow to cook for another 10 minutes, stirring often.
Mix in ricotta cheese and cook until it is incorporated.
To serve, place spaghetti squash mixture into serving bowls and top each with crumbled sage leaves, bacon pieces {if using} and freshly shaved parmesan cheese. Bon Appetit!
