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Squash, bacon and sweet pepper spaghetti

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Ingredients

2 pots pot Sweet Pepper Stir In Pasta Sauce Sweet Pepper Stir In Pasta Sauce
1 butternut squash butternut squash
(peeled, deseeded and cut into 1cm cubes)
8 bacon bacon
(rashers of smoked back bacon, fat trimmed, cut into large pieces)
250 g g spaghetti spaghetti
1 onions onion
(peeled and chopped)
1.5 tbsp tbsp olive oil olive oil
125 g g baby spinach baby spinach
100 g g feta feta
(crumbled )
basil basil
(to garnish)

Squash, bacon and sweet pepper spaghetti

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45 min
(151)

Method

Fancy something a little bit different for dinner? This squash, bacon and sweet pepper spaghetti is a pasta dish is a great addition to your midweek meals. Serve with two portions of your favourite vegetables on the side, and perhaps a glass of Barolo to match.

  1. Put the squash in a microwave safe bowl with 6 tbsp water. Cover loosely and cook in the microwave for 8 minutes until softened enough to pierce with a knife.
  2. Meanwhile, dry-fry the bacon for 7 minutes, stirring occasionally until crisp (you may need to drain away fat during cooking to help with crisping).
  3. Cook the spaghetti according to the packet instructions. Drain, reserving a little pasta water.
  4. While the pasta cooks, fry the onion in the oil for 3-5 minutes until soft. Add the crispy bacon and cooked squash to the pan with the remaining oil and fry for 2-3 minutes to brown the squash.
  5. Add the spinach and wilt in the pan, then add the spaghetti and stir through the sweet pepper sauce. Heat through for 1 minute, loosening with the reserved pasta water.
  6. Divide the pasta between bowls and top with the feta and a few sprigs of basil.