Keto Spaghetti Squash with Bacon and Blue Cheese

4.9
(26)
22 Reviews
8 Photos

Turn plain old spaghetti squash into a keto meal with the addition of bacon, mushrooms, spinach, and blue cheese. I like to double the blue cheese, especially when using a milder variety. Carbs in spaghetti squash can add up quickly, so use a small squash that's approximately 2 pounds.

Submitted by France C
Updated on March 31, 2023
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Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
2
Yield:
2 stuffed squash halves
Jump to Nutrition Facts

Ingredients

  • 1 small (2 pound) 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

  • ¼ cup sour cream

  • 2 tablespoons crumbled blue cheese

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Cut and remove stem from spaghetti squash using a sharp knife. Cut squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place on the lined baking sheet.

  3. 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. Leave the oven on.

  4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.

  5. Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add spinach and cooked bacon; stir until spinach is wilted, 2 to 3 minutes. Remove mixture from the skillet and add to squash flesh. Mix in sour cream, salt, and pepper; stir until filling is evenly combined.

  6. Spoon filling back into squash shells. Sprinkle each squash 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.

Tips

Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.

Nutrition Facts (per serving)

339 Calories
24g Fat
21g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 339
% Daily Value *
Total Fat 24g 31%
Saturated Fat 9g 45%
Cholesterol 39mg 13%
Sodium 691mg 30%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 14g 27%
Vitamin C 15mg 17%
Calcium 166mg 13%
Iron 2mg 12%
Potassium 758mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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