Spaghetti Squash with Spicy Garden Sauce and Bacon

Ingredients

1 large spaghetti squash, halved and seeds cleaned out
2 slices thick cut, extra lean uncured bacon (or turkey bacon, tofu bacon, etc.)
2 cups chunky garden style marinara sauce
2 T. whole milk or cream
1/2 tsp. red pepper flakes
2 T. Parmesan cheese

Directions:

Cut the spaghetti squash in half length-wise, scrape out seeds and strings. Set on a microwave safe dish, cut side down and microwave for approx. 8 minutes or until you can easily pierce through with a fork. Set aside.
Fry the bacon slices on medium heat until crisp. Drain on paper towels, then break into small pieces.
Over low heat, pour the marinara sauce into the same pan you fried the bacon (if you’d prefer, you can remove some of the bacon drippings. If you used lean bacon, there shouldn’t be much remaining.) Scrape up the bacon bits to incorporate into the sauce, then add the cream or milk. Warm over low heat, just until the sauce begins to bubble. Turn off the heat, but keep on the burner to keep warm.
Scoop the spaghetti squash out of its shells. Each half of the squash will be one serving. Pile it on the plates like regular spaghetti. Top each serving with half of the sauce, sprinkle with the bacon bits and the Parmesan cheese. Enjoy!