Put a whole squash in your slow cooker and in no time, devour a creamy dinner everyone will love

Whether you are gluten-free, trying to reduce your pasta intake or just simply looking for a new recipe to love, you are going to adore this simple recipe. Filled with savory flavors and easy to make, this recipe is sure to make it onto your fall must-make dish list. It's great as a meal or as a side dish to accompany all those holiday potlucks and dinner parties filling your calendar.

Elevating the traditional comfort of creamy bacon-infused goodness, this recipe ingeniously combines spaghetti squash and fresh peas to impart a contemporary flair and a refreshing contrast. Consider serving this recipe with a side of mixed baby greens lightly dressed in a lemon vinaigrette, imparting a refreshing contrast that balances the warm, hearty essence of the main course.

Preparation time: 15 minutes
Total time: 4 hours, 15 minutes
Serves: 4 to 6

1 spaghetti squash, about 5 pounds
5 slices of bacon, diced
2 cups fresh or frozen petite peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cream cheese
1/2 cup powdered Parmesan cheese, plus extra for topping
1 tablespoon olive oil (optional)

1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker. Pour in a cup of water. Cover and cook on high for 3 hours.

2. While squash is cooking, add bacon to a skillet and fry in olive oil, if using, until soft. (The bacon will do more cooking in the slow cooker later.)

3. When spaghetti squash is finished, cut open with a knife and scoop out the spaghetti strands. Leave the water from cooking in the slow cooker.

4. Place spaghetti strands back in the slow cooker with the bacon, peas, cream cheese and salt and pepper. Cover and cook on high for another 45 minutes to an hour.

5. Add the Parmesan. Give mixture a good stir to make sure the cheese coats the "pasta." Cover and cook for another 15 minutes, until warmed through. Top with a bit of Parmesan, and enjoy!