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1.
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Preheat oven to 400 degrees F. Puncture the flesh of the squash a few times to let the heat escape, then put the whole thing in the oven.
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Let it cook for 1 hour.
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When it is sufficiently cooled (about 15 minutes, you dont want to scald your hands), cut the squash in half lengthwise.
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2.
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When it is cool enough that you wont hurt yourself, go ahead scoop out the seeds and all the stuff attached to it.
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Once youve scooped all the seeds out, angle a fork and scrape out the spaghetti of the squash.
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Put it in a bowl.
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3.
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Put bacon strips in a frying pan over medium heat and cook until done.
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When its nice and crispy, remove the bacon from the pan and let it drain on paper towels.
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Dont get rid of the bacon grease.
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Trust me.
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4.
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In the hot bacon grease, put minced onions and garlic.
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Let it cook for 5-6 minutes over medium heat, until the onions are translucent and your kitchen smells wonderful.
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Once the onion and garlic are sufficiently cooked, add in the peas and white wine, if using.
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Turn down the heat to low and let simmer for 5 more minutes.
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5.
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At this point, add in the squash.
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Stir together the squash and the sauce goodness and let it meld for about 5-6 minutes.
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6.
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Stir in the parmesan cheese while the squash is still on the stove top.
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It will get all melty and delicious.
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7.
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When the cheese has melted, take it off the stove.
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Top it with bacon, extra parmesan cheese (if you desire) and salt and pepper.
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Remember the bacon and the parmesan are pretty salty, so taste it before you salt it.
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Personally, I only needed pepper.
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8.
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Enjoy!
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(Recipe inspired by Steamy Kitchens Baked Spaghetti Squash.)
