Spaghetti Chili Garlic with Bacon & Butternut Squash - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 5 slices

Spices

  • Kosher Salt 1 tsp

  • Red Pepper Flakes 1 tsp

Produce

  • Lemon 1

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 3

  • Italian Parsley 1/4 bunch

  • Butternut Squash 1/2

  • Fresh Sage Leaf 1/4 bunch

Pantry

  • Olive Oil 7/12 cup

Dry Goods

  • Wheat Spaghetti 1/2 lb

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Roast Butternut Squash

    Toss squash with olive oil. Season with salt & sage. Bake for 25 minutes.

    • 1/2, diced Butternut Squash
    • 1 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
    • 1/4 bunch, hand torn Fresh Sage Leaf
  3. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 1/2 lb Wheat Spaghetti
    • tsp Water
    • 1 Tbsp Kosher Salt
  4. Bake Bacon

    Arrange bacon slices on sheet tray. Bake for 15 minutes until bacon is golden brown & crispy. Roughly chop.

    • 5 slices, sliced Bacon
  5. Simmer Sauce

    Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

    • 1/2 cup Olive Oil
    • 1/2 bunch Fresh Thyme
    • 1 tsp Red Pepper Flakes
    • 3 Garlic Cloves
    • 1/4 bunch, chopped Italian Parsley
  6. Season Sauce

    Remove chili garlic oil from heat. Discard thyme. Add remaining ingredients.

    • 1/2 tsp Kosher Salt
    • 1, juiced + zested Lemon
    • 1/4 bunch, chopped Italian Parsley
  7. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 680 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 26 g  
Low Cholesterol 0 mg 0%
Sodium 750 mg 30%
Total Carbohydrate 60 g 22%
Fiber Total Dietary 6 g 21%
Sugars Total 5 g  
Good Source: Protein 13 g 27%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 120 mg 10%
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By Innit Culinary Team