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
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.
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 Pork Recipes
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
LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!
This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
- Add hamburger and cook until no pink remains.
- Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
- While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Place face down in microwaveable casserole dish, add 1 inch of water and cover.
- Microwave on high for approx 10 minutes, or until it begins to soften.
- (Alternately, you can cook the same way in the oven for 30 min).
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Let squash strands drain well.
- Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
- Bake, uncovered, for 15 mins or until browned slightly.
- Top with parmesan and season with salt and pepper to taste when serving.
Nutrition Facts : Calories 468.6, Fat 32.2, SaturatedFat 14.3, Cholesterol 112.3, Sodium 391, Carbohydrate 12.8, Fiber 1.3, Sugar 2.5, Protein 31.9
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
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