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Easy Keto Spaghetti Squash with Bacon and Blue Cheese Recipe

Keto Spaghetti Squash with Bacon and Blue Cheese

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Keto
Servings 2
Calories 336 kcal

Ingredients
  

  • ¼ cup sour cream
  • 1 clove garlic minced
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small spaghetti squash
  • 1 4 ounce package mushrooms sliced
  • 1 tbsp olive oil
  • 2 tbsp crumbled blue cheese
  • 2 cup baby spinach
  • salt and ground black pepper to taste

Instructions
 

  • Preheat the oven to 200°C. Cover the baking tray with aluminum foil.
  • Cut the end of the spaghetti squash using a sharp knife. Cut the squash in half lengthwise and scrape out the seeds. Grease the inside with olive oil and sprinkle with salt and pepper.
  • Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, 5 to 6 minutes. Drain the bacon strips on paper towels.
  • Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add cooked bacon and spinach. Stir until spinach wilts, 2 to 3 minutes. Add the mushroom mixture to the squash bowl. Mix sour cream, salt and pepper. My heart until the filling is homogeneous.
  • Refill spoon back into squash shells. Sprinkle each half with 1 tablespoon of blue cheese. Return to the oven and bake until the cheese is melted and the squash is heated through, 4 to 5 minutes.
Keyword Keto Spaghetti Squash, Keto Spaghetti Squash with Bacon and Blue Cheese