Spaghetti Squash Cheese Bake
Recipe Shared by Rita
Serving Size : 4
1 small spaghetti squash
8 slices bacon
8 ounces grated cheddar cheese
salt and pepper
Preheat oven to 350 degrees.
Cut the squash in half lengthwise. Scoop out and discard the seeds. Place skin side up in a baking dish and add about 1" of water. Bake until the skin begins to give, about 40 minutes. Carefully pour out the water. Set aside to cool slightly.
In a large skillet over medium heat, fry the bacon until crisp. Drain on paper towels. Crumble.
Using a large fork, scoop the squash out of its skin, pulling it into long strands. Place in a large mixing bowl. Combine with the bacon, cheese, and salt/pepper. Mix well.
Return the mixture to the baking dish and bake until the cheese melts, about five minutes. Serve hot.
Source: "The Classic Zucchini Cookbook by Nancy Ralston"
Per Serving (excluding unknown items): 309 Calories; 25g Fat (73.3% calories from fat); 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 70mg Cholesterol; 558mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
NOTES : This was excellent, easy to make, very low-carb and inexpensive. I think it would make a very nice dish to bring to a potluck. I think it would be just as good, or better, with diced ham instead of bacon.