Crockpot: Creamy Spaghetti Squash with Peas and Bacon

Spaghetti squash is a fun squash to cook and eat.  When the squash is cooked these veggie strands of spaghetti are scooped out.  Usually, I just put my normal sauce over the squash, toss and serve.  Today's recipe is different.  It is a "cousin" to one of my favorite recipes of "Pasta With Peas and Ham."

This recipe is very easy to make.  Start by washing a spaghetti squash.  Poke it a few times with a fork and cook on high in a crockpot for 3 hours with a cup of water.  When the squash is done, scoop the spaghetti out.  In a bowl combine some bacon, peas, cream cheese, salt, and pepper.  Mix it well with the squash and place back in the crockpot for about 45 minutes.  After about 20 minutes, stir in the Parmesan cheese and cook for the remaining 25 minutes.  When done, serve with additional Parmesan cheese.

This is a delicious side dish or a main dish.  Enjoy.


Creamy Spaghetti Squash With Peas and Bacon
From Cooktop Cove

Special Equipment:  Crockpot

Ingredients:
1 (about 5 pounds) spaghetti squash
1 cup water
5 slices of bacon - diced
2 cups fresh or frozen petite peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cream cheese
1/2 cup  powdered Parmesan cheese plus extra for topping


Directions:
1. Clean squash and poke with a fork throughout the skin.  Place the spaghetti squash and the cup of water in the crock pot. Cover and set on high and cook for 3 hours.
2. Add the bacon to a skillet and cook until soft.  Set aside.
3. Remove the squash from the crockpot when it is cooked.  Cut open with a knife lengthwise.  Carefully remove the seeds.  Scoop out the spaghetti strands.  Place the squash back in the crockpot.
4. Stir together the bacon, peas, cream cheese, salt and pepper in a small bowl.  Add to the crockpot.  Stir and mix well.
5. Cover and cook for 20 minutes on high.  Add the Parmesan cheese, stir, cover and cook for another 25 minutes.  Serve and top with additional cheese if desired.  

Serves 6 main servings

Skillet Chili Mac

I love Chili Mac.  Macaroni cooked in a nice semi spicy sauce with ground beef and beans.  A great meal for the family or for a pot luck.  It is one of my favorite quick meals to prepare.

Start by browning your ground beef in a large skillet.  Stir in the green chile and spices.  Be sure the meat is covered with the spices.  Add the liquids and bring to a boil.  Then add the pasta and cover.  Cook until the pasta is tender.  Add the beans and cook until heated through.  Top the chile mixture with cheese and cover skillet for a couple of minutes or until the cheese has melted.  Remove from the stove and serve.

Your family is in for a delicious and hearty meal that they will enjoy.


Skillet Chili Mac
From Our Best Bites adapted by From My Southwest Kitchen

Ingredients
1 lb. extra-lean (93%) ground beef
1 (4-ounce) can diced green chile
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups V8 juice
1 8-ounce can tomato sauce
1 cup water
8 ounces  dry  elbow macaroni
1 can pinto beans, drained
4 ounces shredded Mexican Cheese

Instructions
1. Heat a 12" skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently. Stir in  the green chile and cook for about 30 seconds. Add in the chili powder, onion powder,  cumin, coriander, salt and pepper.  Mix well until the meat is throughly coated.

2. Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted.  Serve.

Makes 6 servings