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How to Make Keto Spaghetti Squash with Bacon and Blue Cheese - A Step-by-Step Guide

If you're looking for a delicious and satisfying low-carb meal, look no further than this Keto Spaghetti Squash with Bacon and Blue Cheese recipe. Spaghetti squash is a versatile and tasty vegetable that makes a great substitute for traditional pasta, and when paired with crispy bacon and tangy blue cheese, it becomes a dish that is sure to please even the pickiest of eaters.

One of the best things about this recipe is that it is not only keto-friendly, but it's also incredibly easy to ma...

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Ingredients

  • 1 small (2 pound) 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
  • ¼ cup sour cream
  • 2 tablespoons crumbled blue cheese

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 2
  • Yield: 2 stuffed squash halves

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • 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.
  • 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.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
  • 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.
  • 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.

    • Nutrition

    339 cal.

    • Total Fat: 24g
    • Saturated Fat: 9g
    • Cholesterol: 39mg
    • Sodium: 691mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 14g
    • Vitamin C: 15mg
    • Calcium: 166mg
    • Iron: 2mg
    • Potassium: 758mg

    Categories

    Keto recipes
    Spaghetti squash recipes
    Bacon recipes
    Blue cheese recipes