How to Cook Spaghetti Squash - Autumn Recipe - Escoffier

Ingredients

• 1 each Spaghetti squash, halved lengthwise, seeds removed
• ½ lb Brussels sprouts, stem end removed, and halved
• 4 each Double smoked bacon strips, cut to ¼“ lardons
• 3 each Thyme sprigs, leaves removed and chopped
• 4 oz Unsalted butter
• 2 oz Apple cider vinegar
• 1 each Apple, peeled, small dice
• 2 oz Dry white wine (Chardonnay, Sauvignon Blanc, etc)
• 2 each Thyme sprigs
• ½ each Lemon, juiced
• As needed Olive oil
• As needed Kosher salt
• As needed Black pepper, ground