Turn plain old spaghetti squash into a keto meal by stuffing it with bacon, mushrooms, spinach, and blue cheese.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
339 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
