Bacon-Cheese Spaghetti Squash

I didn’t exactly know what to name this.  The bacon and the cheese make this “pop” with taste, so I suppose I will refer to it as Bacon-Cheese Spaghetti Squash. This can be for breakfast or for a regular meal with nothing served alongside it.

Soak the seeds for a few minutes in warm water if you want to roast them for the meal or just have them for a snack.

I prefer roasting squash rather than cooking it another way, because I think it tastes better in the oven face-up to brown.  I have my quirks, you know…

Oil with olive oil, then sprinkle with salt and pepper.  Place in a 400 degree oven with a little water in the bottom of the dish.  Pat-dry the seeds with a paper towel and roast in a pan with oil, salt and pepper–being sure that they don’t burn.

Prick the sides and bottom of each half for tenderness.

While warm, separate the strings from the rinds.

Stir in 4 tablespoons salted butter.

Drain, rinse, and pat-dry lima beans with a paper towel.  Add beans, 3 or 4 torn strips of bacon, red pepper flakes, more salt and pepper…

Add fresh mint, the roasted seeds for crunch, flavor, and health,

and lots of cheese!  Check for more addition of salt.