Ingredients (makes 4–5 servings):

• 1 medium spaghetti squash
• 4 slices smoked bacon, chopped
• 1 red bell pepper
• 1 yellow bell pepper
• ½ onion, sliced
• 2 tbsp olive oil
• ½ cup Chef Paul’s Zesty Tomato Italian Dressing
• fresh parsley

Instructions:

1. Preheat oven to 400ºF. Slice spaghetti squash in half lengthwise and remove seeds.
2. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 35–40 minutes until tender.
3. Cool slightly, then use a fork to scrape the flesh into “spaghetti” strands.
4. In a skillet, cook bacon until crispy. Remove and drain on paper towels.
5. In the same skillet, sauté bell peppers and onion in remaining bacon fat or olive oil until softened.
6. Add spaghetti squash, bacon, and Chef Paul’s Zesty Tomato Italian Dressing to the skillet. Toss everything together until heated through.
7. Garnish with fresh parsley before serving.