1460. SPAGHETTI SQUASH with CRISPY BACON and TURNIP GREENS

1 medium spaghetti squash
1 package frozen chopped turnip greens, rinsed and drained well
1 small onion, diced
4 slices bacon, cooked crisp and chopped
3-5 cloves garlic, chopped
2 tablespoons butter
olive oil - up to 1/4 cup to finish cooking
salt and pepper to taste

Preheat oven to 400°F. Pierce the squash with a knife or serving fork in several places and place on center rack of oven in a baking dish for 1 hour. Remove and let cool until manageable.

Heat butter and 2 tablespoons olive oil in a large saute pan or heavy bottomed skillet over medium flame. Saute onion until translucent, about 3 minutes. Add garlic and cook until just brown, about 2 minutes. Add greens and toss to combine. Turn heat to low and cook, uncovered, for approximately 8 minutes, stirring occasionally.

Meanwhile; Cut squash down the center. Scoop out seeds and fibrous center strands. Remove stringy flesh by scraping across grain with a large fork. Place flesh in a collander or a large bowl lined with a clean kitchen towel to drain.

When greens are heated through and have turned a deep green, add squash to skillet. Return to medium heat, add salt and pepper and begin tossing frequently, adding olive oil as necessary to retain moisture. Stir in bacon, reserving a little for garnish. Continue tossing until entire dish is piping hot.

Serve hot, garnish with reserved bacon.


bacon recipe courtesy of: Cooking... By the Seat of My Pants