Kabocha Squash Pasta: Easy Creamy Delight with Turkey Bacon
A delicious and creamy kabocha squash pasta mixed with turkey bacon, perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-free
Ingredients
Scale
- 1 medium kabocha squash
- 4 ounces turkey bacon
- 1 cup heavy cream
- 2 cloves garlic, minced
- salt to taste
- pepper to taste
- 8 ounces spaghetti
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the kabocha squash in half, remove seeds, and roast cut-side down for 30-40 minutes.
- In a skillet, cook turkey bacon until crispy. Remove and chop.
- In the same skillet, sauté garlic until fragrant, then add heavy cream, salt, and pepper.
- Cook spaghetti according to package instructions. Drain and add to the sauce.
- Stir in roasted kabocha and bacon, then add Parmesan cheese.
- Serve warm.
Notes
- For a vegetarian option, substitute turkey bacon with mushrooms.
- Fresh herbs can enhance flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Kabocha squash pasta