Name: Keto Spaghetti Squash with Bacon and Blue Cheese
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Cuisine: american
Ingredients: 1 small 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; 0.25 cup sour cream; 2 tablespoons crumbled blue cheese

Keto Spaghetti Squash with Bacon and Blue Cheese

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Indulge in delicious keto spaghetti squash filled with bacon, mushrooms, spinach, sour cream, and blue cheese for a satisfying dinner.

Instructions:

Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with aluminum foil.
Using a sharp knife, cut and remove the stem from the spaghetti squash. Then, cut the squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil, sprinkle with salt and pepper, and place it on the lined baking sheet.
Bake in the preheated oven for 45 minutes until soft. Scoop out the cooked flesh into a bowl and set aside. Place the spaghetti squash shells back on the baking sheet and keep the oven on.
Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy and browned all over, about 5 to 6 minutes. Place on paper towels to drain.
Sauté mushrooms and garlic in the skillet for 4 to 5 minutes. Add spinach and cooked bacon; cook until spinach wilts, about 2 to 3 minutes. Transfer mixture to squash flesh. Stir in sour cream, salt, and pepper until filling is well mixed.
Fill squash shells with the filling. Top each with a generous sprinkle of 1 tablespoon of blue cheese. Bake until cheese is melted and squash is heated through, about 4 to 5 minutes.

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