This loaded spaghetti squash recipe has all the fixings of a classic baked potato, but with a fraction of the carbs. The pasta-like spaghetti squash is combined with Cheddar cheese, bacon and scallions that melt together in the oven. Top with sour cream and garnish with more scallions and bacon and you have a delicious low-carb side dish ready to go. Source: EatingWell.com, March 2020

Carolyn Casner
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Place spaghetti squash halves and water in a microwave-safe dish. Microwave on High, uncovered, until the flesh is tender, 10 to 12 minutes. Use a fork to scrape out the flesh into a large bowl. Stir in salt, pepper, cheese, all but 1 tablespoon scallions, and 1 chopped slice bacon.

  • Cut each shell halves into 3 pieces and place the pieces on a large baking sheet. Spoon the squash mixture into the shells. Bake until the cheese is melted and the filling is hot, about 15 minutes. Remove from the oven and top each piece with 1 tablespoon sour cream. Sprinkle with the remaining 1 tablespoon scallions and the remaining bacon.

Nutrition Facts

175 calories; 9.8 g total fat; 5.2 g saturated fat; 27 mg cholesterol; 418 mg sodium. 337 mg potassium; 16.6 g carbohydrates; 3.4 g fiber; 6 g sugar; 7.4 g protein; 616 IU vitamin a iu; 9 mg vitamin c; 30 mcg folate; 204 mg calcium; 1 mg iron; 34 mg magnesium;