Roasted Spaghetti Squash with Bacon and Parmesan

2 lb. spaghetti squash
olive oil
salt
1 T. butter
2 strips bacon, cooked and crumbled
freshly shredded parmesan cheese

Wash the outside of the squash then cut in half lengthwise. Use a spoon and remove the seeds. Drizzle each half with olive oil and rub over the flesh, season with a little salt. Place on a baking sheet lined with tinfoil flesh side up. Bake in a 425 degree oven for 55 minutes. Remove and shred the squash with a fork. Divide the butter between the two halves and stir to melt. Sprinkle each with half of the bacon and top with a little shredded parmesan cheese. Season to taste with a little more salt.
Janet’sAppalachianKitchen. 

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