Squash, bacon and sweet pepper spaghetti

Squash, bacon and sweet pepper spaghetti image
Difficulty Easy
Preparation 20 min
Cooking 25 min


4 people
    • 2   pots sweet pepper stir in pasta sauce
    • 1   butternut squash peeled, deseeded and cut into 1cm cubes
    • 8   bacon rashers of smoked back bacon, fat trimmed, cut into large pieces
    • 250   g spaghetti
    • 1   onion peeled and chopped
    • 1,5   tbsp olive oil
    • 125   g baby spinach
    • 100   g feta crumbled
    •   basil to garnish


    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.