Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash, baked
  • 1 cup ricotta cheese
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil, chopped
  • 6 oz thick bacon, cooked crispy
  • 4 oz gruyere or Swiss cheese
  • 1 pinch salt and pepper
  • 1 teaspoon crushed red pepper (optional)

Instruction

  • Slice squash in half longwise. Bake squash, skin side up, at 350°F for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375°F.
  • Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.
  • Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it.
  • Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine.
  • Bake bacon on a baking sheet at 350°F for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack.
  • Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti.
  • Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper.
  • Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture.
  • Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese.
  • Bake casserole at 375°F for 20-25 minutes. Serve immediately!