Ok, so here’s the deal folks. Its Thursday night, I’m exhausted, this week has completely kicked my ass. I’ve been completely bombarded with work to the point where I literally (without hurting myself of course), banged my head on the desk a few times out of frustration. Don’t these people know I’m pregnant and these hormones can’t deal with the stress right NOW?? Anywho, I’m ready to go relax and enjoy a fun long weekend with friends, BUT, I feel like I’ve been thoroughly neglecting you guys and need to share some new recipes with you.
SO, I’m stopping in briefly to share this one with you. The only wrinkle is that I didn’t copy my steps down carefully enough to write down an actual step-by-step recipe so I’m hoping you guys can take this as inspiration and go navigate your way through it and create a bowl of creamy squashy bacony goodness on your own.
I decided to try making the spaghetti squash in the slow cooker which totally worked apart from the fact that it was a little more mushy and less stringy. So, it tasted delicious but didn’t have that same spaghetti-like texture I’m used to. If you’re ok with the mush, make it in the slow cooker, if not – make it in the oven like normal.
So in nutshell, this is how I made this:
I cooked about 5 slices of bacon in a pan, then removed it to drain on some paper towels. Then I added diced onion to the bacon juices, cooked until soft and then added 1 1/2 cups frozen (thawed) peas. When those were heated through I added 1 cup milk, 1/4 cup parmesan cheese, some salt, pepper & nutmeg and simmered it briefly. Then I stirred in the cooked spaghetti squash, chopped bacon and topped it off with some more parmesan cheese & bacon bits. It was yum-o-yummy!
Hope you all enjoy a beautiful long weekend!! Love to you all!