Spaghetti is our absolute favourite type of squash to use in the Kootenay Spice kitchen. Not only is it versatile and delicious, it is easy to make too!
We have created a creamy bacon ranch sauce that makes a savoury topping that is fabulous baked with spaghetti squash and anything else you want to try it on!
1 large spaghetti squash
2 cups milk
1.5 Tbsp butter
3 Tbsp flour
2 Tbsp Kootenay Spice Ranch Dressing Mix
4 strips of bacon
drizzle of olive oil
1 cup shredded cheddar
Cook the bacon in a medium pan. Once cooked, remove the bacon and set the pan aside. Do not drain the bacon drippings; we will use them later to cook the roux. Let the bacon cool and chop into bite size pieces.
Preheat your oven to 375˚F. Cut the squash in half lengthwise, remove the seeds and place it cut side down on a baking sheet. Bake for 30 minutes. Remove and let cool. Once it is cool enough to handle, use a spoon to scrape the meat from the squash into a baking dish. Drizzle lightly with olive oil, mix and set aside.
Whisk the Kootenay Spice Ranch Dressing Mix into the milk.
In the pan we used for cooking the bacon, make a roux out of the butter and flour by melting the butter in the pan and whisking in the flour. Continue whisking about 3 minutes, until you can start to smell the flour cooking. Slowly pour in the ranch seasoned milk. Whisk about another 3 minutes, until the sauce starts to thicken. Stir in the bacon pieces.
Pour the bacon ranch sauce over the spaghetti squash and sprinkle with shredded cheddar.
Bake for 20-25 minutes, until the cheese is browning and beginning to bubble.
Let cool at least 5 minutes before serving. Enjoy!