There is a reason for you.
Without the frigid temperatures and gray days, there are things that would not feel the same.
Like sinking into a hot bubble bath with a new book and a glass of red wine, letting your mind escape to another place.
The crunch of the snow, the smell of birch wood burning in real fireplaces.
Like the comfort of beef braised all day long while a big pot of creamy polenta bubbles on the stovetop, keeping the house warm.
And slow mornings with a hot, savory breakfast like this Spaghetti Squash Hash, specks of crispy bacon and slivers of wilted kale in each bite.
It works beautifully as a nourishing lunch or dinner too. Full of color and different textures, it’s the type of thing we need when we’re dreaming about the bright green grass and sun of warmer days. And of course it features some squash love of the spaghetti variety. The golden strands are truly a work of beautiful vegetable art.
Spaghetti Squash Hash with Bacon & Kale
I made this hash to serve one, a perfect fit in my new Minnesota cast-iron skillet given to me and made by American Skillet Co. out of Madison, WI. (it’s about the size of an 8 inch skillet, and the recipe can be doubled to serve two in a 10 inch skillet.) It’s just what I needed to add some more Midwest pride to my kitchen. They’re currently manufacturing 4 states and are ramping up to continue making their way to all 50. The skillets are coated with organic flax seed oil and are pre-seasoned by hand over a hardwood fire. I love the passion they put into their work. And how great of a gift?
If you’ve had trouble with spaghetti squash getting mushy that comes from overcooking it. I have detailed tips in the recipe to prevent this.
1 small spaghetti squash (mine was 1 ¼ pounds) or half of a larger one
1/2 tablespoon olive oil
2 slices of bacon
2 tablespoons minced onion
1 clove garlic, minced
4 small leaves of kale or 2 large, cut into skinny threads (called a chiffonade)
1 teaspoon red wine vinegar
¼ teaspoon black pepper
1 large egg
Preheat the oven to 375 degrees. Cut squash in half vertically and scoop out seeds. Rub inside of flesh with olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes. Turn over so cut side is facing up and bake for another 15-20 minutes (this helps pull some of the moisture out so it won’t be as soggy), or until flesh is softened and will pull into strands when you use a fork to remove them. Be careful not too overcook – which is common with spaghetti squash. When the strands will pull away from the outer skin, it is done. It should be al dente like pasta. Remove from oven and use a fork to remove the strands, much like you would do to pulled pork. (Use strands from one half if you are using a large squash.)
While squash is roasting, heat a cast iron skillet over medium heat. Let it get hot, then add bacon. Cook until crispy, turning heat up slightly if needed. Remove bacon and drain on paper towel. Crumble it when cool.
Leave about 1 tablespoon bacon grease in the pan and dump the rest. Add onion and garlic to pan and saute over medium heat for 3 minutes, until translucent. Stir in kale and about 1 tablespoon water. Cook for 4-5 minutes, until kale is wilted. When squash is done roasting an you have removed its strands, place them in a towel and squeeze some of the water out.
Add the spaghetti squash to the pan and use a fork to gently stir and combine, so kale distributes itself through the squash. Stir in bacon, vinegar, black pepper and 2 big pinches of salt. Taste and adjust salt as needed. Make a well in the middle of the hash, that reaches the bottom of the pan, and crack one egg into it. Cook on medium heat until the yolk is as set as you prefer. Enjoy!