For 4 people
For 4 people
Start by cooking the whole squash for 30 minutes in a pressure cooker or for 1 hour in a pot of boiling water.
Once cooked, cut the squash in half lengthwise, remove the seeds and scoop out the flesh with a fork. Let it drain.
In a pan, brown the bacon and onions.
Add the squash spaghetti and cream, season with salt and pepper, then sprinkle with Parmesan cheese.
Serve piping hot.
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