Spaghetti Squash With Apples, Bacon, And Walnuts

• 1 medium spaghetti squash
• 1 teaspoon ground cumin
• 8 bacon strips, chopped
• 8 green onions, sliced
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 medium apple, peeled and chopped
• 1 cup apple cider or juice
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1 dash pepper
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons minced fresh parsley

1. Preheat oven to 400u0b0. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes.
2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
3. Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes.
4. When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.

ground cumin, bacon, green onions, butter, garlic, red pepper, apple, apple cider, maple syrup, salt, pepper, walnuts, parsley

Taken from www.tasteofhome.com/recipes/spaghetti-squash-with-apples-bacon-and-walnuts/ (may not work)