Parm and Bacon Spagetti Squash!

I felt like having pasta and didn't want all of the carbs.... So this and spiraled zucchini are my go to veggie pastas. Spaghetti squash has a lighter flavor and goes well with meals that don't have an actual sauce.

Ingredients:
- one spaghetti squash
- 2 tsp olive oil
- salt and pepper
- grated parm cheese (light if you have it)
- basil leaves
- 4 pieces of bacon

1. Cut your squash in half and scoop out the seeds. Sprinkle each half with a tsp of oil and throw some salt and pepper on it. Place face down on a baking pan and cook at 400degF for 40 min.

2. While you're waiting for your squash, cook your bacon and chop it into squares.

3. Take your squash out and shred the innards and fill with bacon, basil, and cheese. Top with cheese and put back in the oven for 10 min.

4. Serve immediately!

5. Shred the squash with your fork some more to mix once you start eating. Add some more cheese if that's what tickles your fancy.