BACON AND CHEESE SPAGHETTI SQUASH BAKE
This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.
Provided by gemini_goddess
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Grease a casserole dish.
- Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
- Bake in the preheated oven until heated through, about 45 minutes.
- Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g
CHEESY BACON SPAGHETTI SQUASH
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.
Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.
SPAGHETTI WITH BACON
As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY WHOLE30 BACON GARLIC SPAGHETTI SQUASH
Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy to make! Get ready to dig into some serious delicious and healthy eats!!
Provided by Paleo Gluten Free Eats Team
Categories Main Dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan whisk together all the ingredients for the cream sauce.
- Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
- In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later.
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Fat 23 g, SaturatedFat 13 g, UnsaturatedFat 7 g, Carbohydrate 15 g, Sugar 5 g, Fiber 3 g, Protein 9 g, Cholesterol 65 mg, Sodium 1230 mg
BACON-PARMESAN SPAGHETTI SQUASH RECIPE
Provided by brandie
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1″ rings, width-wise. With a spoon or tip of a knife, gently remove seeds and pulp from each ring; discard.
- Place spaghetti squash rings laying down on prepared baking sheet. Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
- While the spaghetti squash is baking, cut your bacon into pieces and cook in a large skillet over medium heat, moving and turning frequently, until bacon is fully cooked and crispy. With a slotted spoon, remove bacon pieces from skillet and set aside.
- Remove the spaghetti squash from the oven and allow to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
- Add butter to your warm spaghetti squash (if your strands have cooled too much, heat in the microwave a bit) and toss with the strands until the butter is fully melted and incorporated. Stir in parmesan cheese and bacon crumbles. Season with salt and pepper and serve.
KETO SPAGHETTI SQUASH WITH BACON AND BLUE CHEESE
Turn plain old spaghetti squash into a keto meal with the addition of bacon, mushrooms, spinach, and blue cheese. I like to double the blue cheese, especially when using a milder variety. Carbs in spaghetti squash can add up quickly, so use a small squash that's approximately 2 pounds.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut stem off the end of spaghetti squash using a sharp knife. Cut the squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
- 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.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain bacon slices on paper towels.
- Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add in the cooked bacon and spinach. Stir until spinach is wilted, 2 to 3 minutes. Add mushroom mixture to the bowl of squash. Mix in sour cream, salt, and pepper. Stir until filling is evenly combined.
- Spoon filling back into the squash shells. Sprinkle each 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.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 20.6 g, Cholesterol 38.8 mg, Fat 24.3 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 9 g, Sodium 691.2 mg, Sugar 1.2 g
BACON SPAGHETTI SQUASH
Spaghetti squash is known as "the fun squash" because it's so different from any other type of squash you are going to cook. There are also so many different things you can do with it. This is a basic preparation.
Provided by Dancer
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the squash in half and carefully remove the seeds.
- You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do).
- Turn upside down in a baking pan.
- Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for this sized squash).
- Let cool until the squash can be handled and then carefully remove the inside of the squash.
- They will come out in threads that look and act much like cooked spaghetti (thus, the name).
- There will be a much larger volume of strands than you think!
- Cook several pieces of bacon very crisp and chop into bacon bits.
- In a skillet, heat some olive oil and/or butter.
- Add the spaghetti squash threads.
- Toss with spices as desired and the bacon bits.
- Heat through and serve.
Nutrition Facts : Calories 121, Fat 4.1, SaturatedFat 1.2, Cholesterol 6.6, Sodium 186.9, Carbohydrate 19.8, Protein 4.1
CHEESY BACON BAKED SPAGHETTI
For a delicious dinner in a snap, make Cheesy Bacon Baked Spaghetti! We absolutely love this pasta dish for its creamy sauce, filled with bacon and cheese, ready to eat in just 30 minutes.
Provided by Jill
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- To a large pot, add the milk, cream of chicken soup, chive and onion cream cheese, salt, pepper, garlic powder, and onion powder. Heat over medium-high heat, stirring often, until the mixture comes to a boil and the cream cheese is melted into the sauce. Add the uncooked spaghetti. Reduce the heat to medium and cook for 8 minutes, stirring often.
- Add about 3/4 of the bacon (reserve the rest to sprinkle on top later) and 2 cups of the mozzarella cheese. Stir well.
- Pour the spaghetti and sauce into a greased 9x13 inch baking dish. Sprinkle the remaining 2 cups of mozzarella cheese over the top, then top with the reserved bacon and the chopped green onion.
- Bake at 400F for 14-15 minutes, until the cheese is melted.
- Cool slightly before serving.
Nutrition Facts : Calories 761 kcal, Carbohydrate 52 g, Protein 33 g, Fat 46 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1061 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 20 g, ServingSize 1 serving
BACON PARMESAN SPAGHETTI SQUASH
Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish.
Provided by Gina
Categories Side Dish
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat a medium skillet over medium heat.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel with a slotted spoon.
- Preheat oven to 400F degrees.
- Line a baking sheet with foil. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
- When soft, transfer to a bowl and combine with olive oil, parmesan, and bacon.
Nutrition Facts : ServingSize 1 /2 cup, Calories 109 kcal, Carbohydrate 5.3 g, Protein 6 g, Fat 7 g, SaturatedFat 2.5 g, Cholesterol 8.5 mg, Sodium 239 mg, Fiber 1 g, Sugar 2 g
BACON-SPAGHETTI CASSEROLE
Looking for a pasta dinner? Then check out this hearty bacon-spaghetti casserole for a warm meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h30m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
- Meanwhile, in large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Drain all but 1 tablespoon bacon drippings from skillet.
- Stir in onion and bell pepper; cook until crisp-tender. Add cooked spaghetti, bacon, tomatoes and 1 1/2 cups of the cheese; mix well. Place in ungreased 2-quart casserole.
- Bake at 325°F. for 45 to 60 minutes or until hot and bubbly. Top with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted.
Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 1/2 Cups, Sodium 1090 mg, Sugar 6 g
SPAGHETTI SQUASH BOATS WITH CHICKEN
These easy and healthy spaghetti squash boats are stuffed with creamy chicken, bacon, spinach, and cheese. A comforting low carb recipe!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
- Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
- Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
- Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
- Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.
Nutrition Facts : ServingSize 1 (of 4), Calories 538 kcal, Carbohydrate 37 g, Protein 42 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 116 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 14 g
CARAMELIZED ONION & BACON SPAGHETTI SQUASH
Make and share this Caramelized Onion & Bacon Spaghetti Squash recipe from Food.com.
Provided by KelBel
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
- Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
- While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
- Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
- Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.
SPAGHETTI SQUASH WITH BACON, GOAT CHEESE & SPINACH SKILLET
Spaghetti Squash with Bacon, Spinach and Goat Cheese Skillet is a healthy, low-carb weeknight dinner that's ready in under 45 minutes. Made with roasted cherry tomatoes and garlic, it is super simple, keto-friendly and amazingly delicious!
Provided by Agnieszka
Categories dinner
Time 1h15m
Number Of Ingredients 8
Steps:
- Bake the squash. Heat the oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half, scoop out the pits and discard. Brush the squash with half of the olive oil, season lightly with salt and pepper and place on a baking sheet, skin side up. the skin with a fork a couple times. Bake for 40-45 minutes. Take the squash out of the oven, let cool slightly and take the flesh out fluffing it with a fork. Set aside.
- While the squash is baking, place the cherry tomatoes on another baking tray. Drizzle the cherry tomatoes with remaining oil and mix or shake to coat. Bake in the oven for 20 minutes in 400F.
- Cut the bacon into small pieces and cook in a large skillet stirring occasionally until crispy. Using a slotted spoon remove the bacon bits and set aside. Discard bacon fat leaving about 1 tbsp in the now empty skillet.
- Place the spinach in the skillet, top with crushed garlic, cover and cook on low heat for a couple minutes until wilted. Uncover, cook for another minute stirring.
- Add spaghetti squash, roasted cherry tomatoes and bacon bits. Crumble goat cheese into the mixture and stir everything gently.
- Serve immediately!
Nutrition Facts : ServingSize 1 serving, Calories 455 calories, Sugar 3.7 g, Sodium 1280.6 mg, Fat 39.3 g, SaturatedFat 15.1 g, TransFat 0.1 g, Carbohydrate 8.6 g, Fiber 2.9 g, Protein 18.3 g, Cholesterol 62.5 mg
SPAGHETTI SQUASH WITH BACON, SPINACH AND GOAT CHEESE
Steps:
- 1. Preheat oven to 400. LIne a large rimmed baking sheet with parchment paper. 2. Cut about half inch off the top and bottom of the spaghetti squash. Discarded these pieces. Cut the squash lengthwise into rings about 1-inch thick. Run a paring knife along the inside of the ring to cut the seeds out. Drizzle olive oil over the baking sheet, then spread the squash rings over it. Move them around in the oil so the undersides are covered in oil. Season with salt and pepper. Flip the rings and repeat on the other side. 3. Roast the squash in the often until tender. About 30 minutes. When it is done, set it aside on the counter to cool. About 10 minutes. 4. Heat a large skillet over medium heat. Then add the bacon slices. Stir often. Cook until the bacon is crispy and the fat has rendered out, about 7 minutes. 5. When the bacon is done, add the red wine vinegar. Stir and scrap the bottom of the skillet (get all the bacon bits off the bottom of the pan). Turn the heat down and add the maple syrup. Stir to combine. Add spinach one handful at a time. When all the spinach is wilted, turn the burner off. Let it rest until you finish the squash. 6. After the squash has cooled, using a paring knife to pull away the skin ring. Use a fork or your hands to pull the strands apart. Add the squash to the skillet. 7. Toss everything together. Add the goat cheese. Stir again.
Nutrition Facts : Calories 508 calories, Fat 47.7567408204903 g, Carbohydrate 3.01399111233276 g, Cholesterol 79.1705550344633 mg, Fiber 0 g, Protein 15.8028772130884 g, SaturatedFat 18.6029009882895 g, ServingSize 1 1 Serving (122g), Sodium 919.559411397812 mg, Sugar 3.01399111233276 g, TransFat 4.66930682559141 g
BACON AND CHEESE SPAGHETTI SQUASH QUICHE
Provided by Erin Browne
Time 2h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F. Poke several holes into the spaghetti squash and place on a foil-lined baking sheet. Bake for 45min - 1 hr or until the inside flesh feels tender when pierced with the knife (the skin will remain firm)
- Remove squash from oven and carefully cut in half to allow the steam to escape. Scoop out and discard the seeds in the center, then use a fork to fluff out the "spaghetti". Measure out 3 cups and set aside, and store any leftovers for other uses.
- Reduce oven to 350F.
- Heat butter over medium heat in a large skillet. Add the onion and cook until soft and fragrant. Add the garlic cloves and cook for 1-2 more minutes. Add the measured squash and chopped bacon to the skillet and mix it all together. Remove from heat.
- In a mixing bowl, whisk together the eggs, milk, seasoned salt, pepper, and dried oregano.
- In a deep dish pie pan sprayed with cooking spray, add the squash and bacon mixture to the bottom and spread it out evenly. Top with the shredded cheddar cheese, and then pour the egg mixture over the top.
- Bake uncovered for 45 min - 1 hr or until the eggs are set and the top is beginning to brown. Check on the quiche during the baking process and if it starts to get too brown before the eggs are set, cover with aluminum foil.
- When done, remove from oven and allow it to rest for 10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1/8 pie, Calories 253, Sugar 2.8g, Sodium 1059mg, Fat 17.8g, SaturatedFat 6.8g, Carbohydrate 5.9g, Fiber 0.8g, Protein 17.1g, Cholesterol 135mg
BAKED SPAGHETTI SQUASH AND CHEESE
Steps:
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g
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