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.
Submitted by
France C
Updated on November 29, 2024
Yield:
2 stuffed squash halves
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Ingredients
Original recipe (1X) yields 2 servings
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1 small (2 pound) spaghetti squash
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1 tablespoon olive oil
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salt and ground black pepper to taste
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4 slices bacon, cut into 1/2-inch pieces
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1 (4 ounce) package mushrooms, sliced
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1 clove garlic, minced
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2 cups baby spinach
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¼ cup sour cream
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2 tablespoons crumbled blue cheese
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
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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.
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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.
Tips
Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.
Nutrition Facts (per serving)
| 339 | Calories |
| 24g | Fat |
| 21g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 2 |
|
|
Calories 339 |
|
| % Daily Value * | |
|
Total Fat 24g |
31% |
|
Saturated Fat 9g |
45% |
|
Cholesterol 39mg |
13% |
|
Sodium 691mg |
30% |
|
Total Carbohydrate 21g |
7% |
|
Dietary Fiber 1g |
5% |
|
Total Sugars 1g |
|
|
Protein 14g |
27% |
|
Vitamin C 15mg |
17% |
|
Calcium 166mg |
13% |
|
Iron 2mg |
12% |
|
Potassium 758mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.