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.

France C
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

Cook's Note:

Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.

Nutrition Facts

339 calories; 24.3 g total fat; 39 mg cholesterol; 691 mg sodium. 20.6 g carbohydrates; 13.5 g protein; Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
09/01/2019
This recipe takes a little work but it's worth it!! Read More
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2019
This recipe takes a little work but it's worth it!! Read More
Rating: 5 stars
10/18/2018
Wow we loved the combination of flavors in this recipe! The blue cheese kick really seals the deal. I baked the spaghetti squash for only 35 minutes and it was cook thoroughly enough to my liking. The only change I would make next time is to increase the amount of mushrooms and spinach. Read More
Rating: 5 stars
10/11/2018
I made it exactly as the recipe called for but I baked it in the microwave instead of the oven and it couldn't have been any better. It is the perfect side dish for a cold winter day and I may make it in the oven then when it's colder outside. Spaghetti squash is one of my favorite veggies and this just made my love of it stronger. Read More
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Rating: 5 stars
10/01/2019
No changes. I will definitely make again! It’s wonderful. Read More
Rating: 5 stars
11/15/2019
very good. Had left over bacon so that saved some prep time. Used coconut oil instead of the bacon grease. Made 3 servings. Will definitely make it again. Read More
Rating: 5 stars
12/04/2019
It was amazing! Substituted blue cheese for goat cheese, and used turkey bacon, but nonetheless it was wonderful! Cooked the squash in the instant pot and then put the filling in and baked. Will definitely make again! Read More
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Rating: 5 stars
09/01/2019
This recipe takes a little work but it's worth it!! Read More
Rating: 5 stars
01/14/2020
I’m loving this recipe! It is so good! Read More
Rating: 5 stars
12/26/2018
This came out SO good my fiancee and I could not stop eating it for anything. I plan to make this for our big family holiday dinner and I know it's going to be a smashing hit. Read More
Rating: 5 stars
03/26/2019
I loved it! I made this because I have a vegetarian daughter so i didn't have bacon on it I added carrots and garlic. All 3 of my girls liked it. I added avocado as well after it was done cooking. Will definitely make again! Read More