Keto Spaghetti Squash with Bacon and Blue Cheese
Description
Feast on this tasty keto spaghetti squash for dinner tonight, stuffed with a mixture of bacon, mushrooms, spinach, sour cream, and blue cheese.
Ingredients
•
1 small spaghetti squash
•
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
•
1 clove garlic, minced
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2 cups baby spinach
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1/4 cup sour cream
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2 tablespoons crumbled blue cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
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.
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. Leave the oven on.
4
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
5
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.
6
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.