|Now you can enjoy all the comfort of comfort food without adding to your waistline. From Food Network Magazine.|
ingredients1 medium spaghetti squash (about 3 pounds)
4 oz. bacon, diced
1 small shallot, diced
1 tsp. fresh thyme
¼ cup white wine
1 ½ cups heavy cream
pinch of nutmeg
salt and pepper
1 cup frozen peas, thawed
½ cup grated parmesan cheese
2 Tbsp. finely chopped Italian parsley
1. Preheat the oven to 400º. Cut off squash ends and halve lengthwise. Scoop out seeds and place cut-side down on a baking sheet. Roast until tender, about 25 minutes. Let cool slightly then scrape into strands with a fork.
2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add shallot and thyme to skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt and pepper.
3. Increase heat to medium high and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Stir in peas and parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.
4. Stir in squash and bacon. Return to heat and cook 1 minute. Season to taste with salt and pepper and sprinkle with parsley.