Spaghetti With Bacon and Squash

spaghetti-bacon-squash
Photo by Tom Schierlitz
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 11 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 605 mg
    • Protein 19 g
    • Carbohydrate 74 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 226 mg

Ingredients

  1. Check 1/2 medium butternut squash, peeled and cubed
  2. Check 4 slices thick-cut bacon, cut into 1/2-inch pieces
  3. Check 1 red onion, sliced
  4. Check 12ounces spaghetti (3/4 box)
  5. Check 1/2cup pecorino (2 ounces)
  6. Check kosher salt and black pepper

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the squash with the bacon and onion. Roast, tossing occasionally, until tender, 30 to 35 minutes.
  2. Meanwhile, cook the spaghetti according to the package directions. Drain, reserving 1 cup of the cooking water.
  3. Toss the spaghetti with the squash mixture, pecorino, and reserved cooking water. Season with ¼ teaspoon each salt and pepper.