Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Keto Bacon Blue Cheese Spaghetti Squash

4.9
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
2 servings
Dinner
Keto Bacon Blue Cheese Spaghetti Squash
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
  • 1/4 cup sour cream
  • 2 tablespoons crumbled blue cheese
Instructions
1
Firstly, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). To make the baking process more efficient, line a baking sheet with aluminum foil for easy cleanup.
2
Next, take your spaghetti squash and cut it in half lengthwise using a sharp knife. Remove the seeds from the center of each squash half and brush the inside with olive oil to prevent drying out. Sprinkle a pinch of salt and pepper for added flavor.
3
Place the prepared squash halves on the lined baking sheet, making sure they are secure and won't move around during cooking.
4
Then, bake the squash in the preheated oven for approximately 45 minutes or until it becomes soft and tender. Once cooked, remove the flesh from the squash shells and set it aside for later use.
5
Return the squash shells to the baking sheet, leaving the oven at this temperature to maintain heat.
6
In a large skillet, cook your bacon over medium-high heat until it reaches an even brown color, flipping occasionally. This should take around 5 to 6 minutes.
7
Drain the cooked bacon on paper towels and then add sliced mushrooms and minced garlic to the skillet. Cook for an additional 4 to 5 minutes, stirring occasionally.
8
Add a handful of spinach leaves and the cooked bacon mixture from the skillet to the bowl with the squash flesh. Mix everything together until the spinach is wilted and evenly distributed.
9
Mix in a dollop of sour cream, a pinch of salt, and some pepper to taste. Stir until the filling is well combined.
10
Spoon the prepared filling back into the squash shells, making sure to fill them evenly. Top each squash half with 1 tablespoon of crumbled blue cheese for an added burst of flavor.
11
Return the squash halves to the oven and bake until the blue cheese is melted and the squash is heated through, approximately 4 to 5 minutes.