Bacon, mushrooms, spinach, and blue cheese can transform simple spaghetti squash into a keto feast. When using a milder type of blue cheese, I like to double the amount. Use a tiny squash that weighs about 2 pounds because spaghetti squash’s carbohydrates may add up rapidly.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 2 |
| Yield: | 2 stuffed squash halves |
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
- 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.
- 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.
- Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 9 g |
| Sodium | 691 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
meh. double the cheese for sure, and don’t expect you kid to like it
I loved the spaghetti squash mixed with sour cream. Just for that I give it 5 stars. That was straight up delicious. The blue cheese everything else on it was a bit much. So watch the recipe, and don’t overload it with the bacon like I did, or if you aren’t too sure about the blue cheese just do a little. it is very overpowering.
I made this and it was exceptional. I substituted blue cheese for mozzarella. Only because I do not like that cheese. I added garlic and onion powder. This dish was absolutely delicious
We loved it! I omitted mushrooms as my family doesn’t care for them but it was amazing! I have made it twice so far and am making it tonight! Love it! Thank you so much.
Only thing I did different was cooked on the BBQ. I really liked this recipe. I would make again.
The only thing I did different was replace fresh green beans with the spinach (I forgot it, or I would have used it). I microwaved the cut up beans 5-8 minutes and then cooked them with the bacon and onion I added at the last minute (ok, 2 changes). This was delicious and I will be making it again!
Loved this recipe. We only swapped out the blue cheese for feta. Not huge fans of blue cheese and find it overpowering. Highly recommend and really easy to make. One of those dishes that everyone will eat.
This was awesome! I did add shrimp to mine
I’m loving this recipe! It is so good!
Swapped out the blue cheese (we aren’t fans) for pepperjack cheese….really liked it and will make it again. Very filling!
It was amazing! Substituted blue cheese for goat cheese, and used turkey bacon, but nonetheless it was wonderful! Cooked the squash in the instant pot and then put the filling in and baked. Will definitely make again!
very good. Had left over bacon so that saved some prep time. Used coconut oil instead of the bacon grease. Made 3 servings. Will definitely make it again.
No changes. I will definitely make again! It’s wonderful.
This recipe takes a little work but it’s worth it!!
I loved it! I made this because I have a vegetarian daughter so i didn’t have bacon on it, I added carrots and garlic. All 3 of my girls liked it. I added avocado as well after it was done cooking. Will definitely make again!
I really enjoyed this recipe.
This came out SO good my fiancee and I could not stop eating it for anything. I plan to make this for our big family holiday dinner and I know it’s going to be a smashing hit.
Wow, we loved the combination of flavors in this recipe! The blue cheese kick really seals the deal. I baked the spaghetti squash for only 35 minutes and it was cook thoroughly enough to my liking. The only change I would make next time is to increase the amount of mushrooms and spinach.
I made it exactly as the recipe called for but I baked it in the microwave instead of the oven and it couldn’t have been any better. It is the perfect side dish for a cold winter day and I may make it in the oven then when it’s colder outside. Spaghetti squash is one of my favorite veggies and this just made my love of it stronger.
I already had roasted a spaghetti squash and scooped it out into storage containers. I cooked the bacon and mushrooms first, then tossed in all the other ingredients using garlic powder since it was one serving. I let everything get hot then added the sour cream and heated a little more I used all the ingredients, but didn’t measure – it was delicious!
It’s been a while since I’ve had spaghetti squash but I had one and mushrooms that I needed to eat. I found this recipe and OH MY GOODNESS! I’m blown away at how delicious it is. I will definitely be making it again!