- 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
- Prep15 m
- Cook1 h
- Ready In1 h 15 m
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
Per Serving: 339 calories; 24.3 g fat; 20.6 g carbohydrates; 13.5 g protein; 39 mg cholesterol; 691 mg sodium