Roasted Spaghetti Squash With Bacon, Leek & Mushroom

Looked through many recipes for Spaghetti Squash. I couldn't find one I liked so I created my own and it turns out excellent. (Really!) The taste reminds me of the Taiwanese Fried Rice Noodle. With squash replacing rice, the nutrition value is much better. By the way, please add salt (if necessary) after putting in bacon to the squash because bacon is usually salty.

Ingredients

1 small spaghetti squash, about 2 1/4 pounds
3 slice of bacon, cut in small pieces
1 leek washed & sliced
3 cloves garlic, smashed
4 tbsp granola oil
4 fresh white mushrooms, washed & sliced
Salt, pepper

4 servings

Directions

1. Preheat oven to 425º
2. Cut the squash in half lengthwise
3. Scoop out seeds & place the squash cut-side down on a foil covered sheet pan.
4. Poke a few holes on the tops of the halves with the tip of kitchen knife
5. Bake for 20 min. then low heat to 375º & bake for another 25 min.
6. Remove the squash from oven & let it cools
7. Spoon the inside & put it in a bowl
8. On medium heat,fry bacon pieces until it urns light brown
9. Pick up the browned bacon & put it aside
10. Drain the bacon grease & pour in 2 tbsp of oil
11. In medium high heat,fry leek & mushrooms for 1 min. pick them up, put aside
12. Put 2 tbsp oil to pan in medium low heat
13. Pour in the squash, stir & blend well with oil
14. Add cooked bacon, leek & mushroom & stir
15. Turn heat off & add salt & pepper to taste

1 Hr.10 min.