Ingredients
1 medium spaghetti squash (about 4 pounds)1 teaspoon ground cumin8 bacon strips, chopped8 green onions, sliced2 tablespoons butter2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes2 medium apple, peeled and chopped1 cup apple cider or juice2 tablespoons maple syrup1/2 teaspoon salt1 dash pepper1/2 cup chopped walnuts, toasted2 tablespoons minced fresh parsley
Preparation
Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes.
When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.
