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Roasted Spaghetti Squash | Bacon Brussels Sprout Stew

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The Inn At New Town Farm

Presented by Chef | Activist Tim Groody

Roasted Spaghetti Squash

Bacon Brussels Sprout Stew

Serves 6

 

You can use spaghetti squash as a replacement for pasta.  Just add your favorite ingredients that normally go in your pasta dishes.

Spaghetti Squash

1 small spaghetti squash

Cut squash in ½.  Place cut side down on a cookie sheet.  Bake at 350* for 45 min to 1 hour until soft but not mushy.  Remove from oven and let cool.  Flake squash strands with a fork.  Separate so squash looks like spaghetti.  Let cool before placing in a storage container. 

  

Bacon Brussels Sprout Stew

¼ # bacon julienne

½ onion diced

1 bay leaf

2 cups brussels sprout leaves

1 tsp garlic

½ cup vegetable stock, chicken stock or water

In a medium sized pot render bacon slowly over low heat.  When crisp add onion and bay.  Cook until translucent.  Add garlic and sprout leaves.  Cook 1 minute to soften.  Add stock and 2 cups of cooked spaghetti squash.  Bring to a boil.  Serve as a side dish for meats, seafood or other vegetables.  Enjoy!!!!!

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