Spaghetti Squash alla Amatriciana

I love using spaghetti squash! I am not a health freak by any means, but this is one health trend I'm happy to get on board with. You really don't miss the pasta! And the sweetness of the squash pairs extra well with a spicy sauce. Amatriciana is a classic Italian sauce that consists of, among other things, the holy trinity: bacon, cheese, and chili flakes. And that's all you need to know!

1 spaghetti squash

4 slices bacon, chopped

1 can diced San Marzano tomatoes

1/2 white onion, diced

1 TBSP minced garlic

Small handful basil, chopped

Salt & Pepper

1/3 cup white wine

2 TBSP red chili flakes

1/2 cup grated parmesan cheese

Preheat oven to 425 degrees.

Carefully cut spaghetti squash in half and scoop out all the pulp and seeds. Place on a foil lined pan. Drizzle with olive oil, salt and pepper. Bake for 1 hour.

Meanwhile, add the rest of the ingredients (except the parmesan cheese!) to a sauce pan and bring to a boil. Reduce to simmer, stirring occasionally, until the squash is done.

Remove squash from oven and use a fork to shred it into spaghetti. Add "spaghetti" straight to sauce pan and toss all together with parmesan cheese.