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In the world of healthy eating, spaghetti squash has emerged as a beloved alternative to traditional pasta. This versatile vegetable is not only low in carbohydrates but also rich in vitamins and nutrients, making it a fantastic choice for those seeking a healthier lifestyle without sacrificing flavor. When combined with a creamy Alfredo sauce and topped with crispy bacon, spaghetti squash transforms into a decadent dish that satisfies both the palate and the conscience.

Spaghetti Squash Alfredo with Crispy Bacon

Indulge guilt-free with this Spaghetti Squash Alfredo with Crispy Bacon, a healthy take on a beloved classic! Spaghetti squash serves as a nutritious, low-carb alternative to pasta, bursting with vitamins and fiber. Combined with a creamy Alfredo sauce and crispy bacon, this dish offers a satisfying blend of flavors and textures. Perfect for dinner, it’s a comforting meal that keeps health in mind. Elevate your dining experience with this deliciously creamy dish everyone will love!
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Ingredients
  

1 large spaghetti squash

6 slices of thick-cut bacon

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Extra Parmesan for serving

Instructions
 

Prepare the Spaghetti Squash:

    Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until tender. Once cooled slightly, use a fork to scrape out the strands into a bowl.

      Cook the Bacon:

        While the squash is roasting, place the bacon slices in a skillet over medium heat. Cook until crispy, about 6-8 minutes, flipping halfway through. Once cooked, remove the bacon and place on paper towels to absorb the excess grease. Keep about 2 tablespoons of the rendered bacon fat in the skillet for the sauce.

          Make the Alfredo Sauce:

            In the same skillet with the bacon fat, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and bring it to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Continue to stir until the cheese is melted and the sauce is smooth.

              Combine the Ingredients:

                Add the roasted spaghetti squash strands into the Alfredo sauce, mixing until well-coated. Crumble the crispy bacon and fold it into the squash mixture, reserving some for garnish.

                  Serve:

                    Plate the spaghetti squash Alfredo and sprinkle with remaining crumbled bacon, fresh parsley, and extra Parmesan cheese to your liking. Serve immediately while hot.

                      Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings