SWISS MUSHROOM SPAGHETTI SQUASH

Ingredients

• 1 spaghetti squash
• 4 slices bacon
• 1/2 lb mushrooms, sliced
• 1/4 tsp nutmeg
• 2 cups shredded Swiss cheese
• Sliced green onion*

Directions

1. Preheat oven to 350°F.
2. Pierce squash in several places with fork. Place squash in a foil-lined baking pan.
3. Bake until tender, about 1 hour; cool slightly.
4. Meanwhile, in a frypan over medium heat, cook bacon until browned and crisp. Drain off all but 1 tbsp of fat from pan. Crumble bacon and set aside. Add mushrooms to frypan and sauté until tender, about 3 minutes. Remove from heat and set aside.
5. When cool enough to handle, cut squash in half lengthwise; remove seeds and discard. Use a fork to pull squash strands free from shell; set shell aside.
6. Combine squash, mushrooms, bacon, nutmeg and cheese in a bowl. Return mixture to squash shell.
7. Preheat oven to 350°F.
8. Continue baking until heated through, about 15 minutes. Sprinkle with onion.