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.” Keto Spaghetti Squash with Bacon and Blue Cheese – You must try this recipe.
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- 1 small spaghetti squash
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 4 slices bacon, cut into 1/2-inch pieces
- 1 (4 ounce) package mushrooms, sliced
- 1 clove garlic, minced
- 2 cups baby spinach
- 1/4 cup sour cream
- 2 tablespoons crumbled blue cheese
- 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.
- Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.
Per Serving: 339 calories; 24.3 g fat; 9.6 g carbohydrates; 13.5 g protein; 39 mg cholesterol; 691 mg sodium.
Recipe by: France C., Photo Credit: Brenda L. (flickr)
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