Easy 93 min

Keto Spaghetti Squash with Bacon and Blue Cheese

american american_region asian european french greek italian korean mediterranean middle eastern region russian main sour savory umami hard medium

Prep

21 min

Cook

72 min

Total

93 min

Ingredients (9)

1 small (2 pound) spaghetti squash g

1 tablespoon olive oil g

salt and ground black pepper to taste g

4 slices bacon, cut into 1/2-inch pieces g

1 (4 ounce) package mushrooms, sliced g

1 clove garlic, minced g

2 cups baby spinach g

¼ cup sour cream g

2 tablespoons crumbled blue cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Cut and remove stem from spaghetti squash using a sharp knife. Cut squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place on the lined baking sheet.

Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet. Leave the oven on.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.

Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add spinach and cooked bacon; stir until spinach is wilted, 2 to 3 minutes. Remove mixture from the skillet and add to squash flesh. Mix in sour cream, salt, and pepper; stir until filling is evenly combined.

Spoon filling back into squash shells. Sprinkle each squash half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.