Ingredients
1 medium spaghetti squash (about 4 pounds)12 ounces bacon strips, cut into 3/4-inch pieces1/2 pound sliced baby portobello mushrooms2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes, optional1/2 cup dry white wine or chicken broth3 tablespoons all-purpose flour2-1/2 cups 2% milk2 tablespoons chopped fresh sage1/4 cup shredded Parmesan cheese
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage.
When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.
