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“I was looking for a veggie-based side that was not based on potatoes, rice or noodles. This is a mild, tasty side dish that would pair well with chicken or fish. I got it from my Taste of Home 2006 cookbook.”

Ingredients Nutrition


  1. Cut squash in half length-wise; discard seeds.
  2. Place one squash half, cut-side-down, on a microwaveable plate.
  3. Cover and microwave on high 8 minutes or until easily pierced with a fork, turning once.
  4. Repeat with second squash half.
  5. When cool enough to handle, scoop out squash , separating strands with a fork; set aside.
  6. In a skillet, cook bacon and onion until bacon is crisp.
  7. Using a slotted spoon, remove to paper towels and drain, reserving drippings.
  8. Add butter, brown sugar, salt and pepper to drippings.
  9. Stir in squash and bacon; heat through.
  10. Remove from heat and stir in cheese until just blended.
  11. Serve immediately.

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