Spaghetti Squash with Bacon and Asparagus (Gluten Free)

Serves 4 | Prep time: 15 min. | Cook time: 60 min.

Ingredients:

3-4 lb. Spaghetti squash
1 lb. Bacon cut into 1 in. pieces.
4 C Asparagus cut into 1 in. pieces.
1 Small onion, diced
1 C Water
1 C Chicken broth
Pinch of salt
Pinch of garlic powder
Parmesan cheese (optional)


Instructions:

Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise and remove seeds.
In a 9x13 baking dish, add water.
Place both halves of squash face down in baking dish.
Bake for 45 min.

Cut your bacon and asparagus into 1 in. pieces.
In large skillet, cook bacon until crispy.
Remove with slotted spoon and set aside.
Cook asparagus and onion in bacon grease. Add salt and garlic powder.
When asparagus is cooked, remove with slotted spoon and set aside.

Add chicken broth to bacon grease. (Do this slowly to avoid splashing.)
Stir well, using the spoon to scrape the bottom of the skillet.
Keep on low heat for 5 min, stirring occasionally.
Remove from pan and set aside.

When spaghetti squash is finished baking, remove from oven.
Turn the halves face up.
Using a fork, shred the flesh of the squash.

Add squash, bacon, asparagus, and onion to skillet. Mix well.
Add broth to mixture in small amounts. Stirring it in well.
(Taste as you add, as sometimes the bacon will give more grease and can alter the flavor. I usually use about 3/4 of the broth.)

Serve immediately. (It tastes amazing topped with parmesan cheese as well!)