How to make creamy spaghetti squash with fresh peas and bacon (video)

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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 pot lucks and dinner parties filling your calendar.
Spaghetti squash and fresh peas uplift this warm, creamy dish to give it a modern twist, and to freshen up the hearty bacon!
Creamy spaghetti squash with fresh peas and bacon
Preparation Time: 15 Minutes
Total Time: 4 hours, 15 minutes
Serves: 4-6
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1 spaghetti squash (about 5lbs)
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 oz cream cheese
1/2 cup Parmesan cheese (powdered), plus extra for topping
1 tablespoon olive oil (optional)
Cooktop Cove
1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water.
2.While squash is cooking, add bacon to a skillet, and fry up in olive oil, if using, until soft. (Bacon will do more cooking in the slow cooker later.)
3. When spaghetti squash is finished, remove from slow cooker. 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 into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.
5. 20 minutes into final cook time, add parmesan, and give mixture a good stir to make sure the cheese coats the ‘pasta’. Top with a bit of parmesan, and enjoy!
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