Spaghetti Squash Casserole

Lately, I feel like squash is taking over the world! It's all over the place....in my kitchen. What the heck do you do with acorn squash beside the traditional butter and brown sugar thing? That isn't even good anyway! I'm still pondering over how to make something good and worthwile with acorn squash. Spaghetti squash is a pain as well, but a little easier to find some half decent recipes for. I chose to tackle that before the acorn squash. The recipe started out a little sketchy, and then...through the help of my friend Dan Jones, it was perfected into a casserole...that I wouldn't mind having again...in fact I really like it! AND it has BACON in it! What more could you ask for! I hope you enjoy it!

1 whole Spaghetti Squash
1 can Coconut Milk (regular Or Light)
1 Tablespoon Chopped Garlic
1 tsp Red Chili Paste
8 strips Cooked Bacon (or As Much To Taste) Cut Into Small Pieces
½ cup Shredded Fontina Cheese

1 cup halved cherry tomatoes

½ cup Shredded Cheddar Cheese

1/4 cup butter

1 cup bread crumbs

Heat oven to 375. With fork, poke holes all over in squash. Place in oven for 45 min or until cooked. Cut in half and let cool till able to touch. Scrape out seeds. Remove skin. Pull strands of "noodles" apart. Set aside (all of this may be done the night before).

Meanwhile, mix together coconut milk, garlic, fontina cheese, chili paste, cherry tomatoes and bacon. Add squash. Place into a casserole pan.

Melt butter and mix into bread crumbs. Add cheddar cheese. Sprinkle over squash mixture. Cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for another 10 min or until bread crumbs are golden.