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SWISS MUSHROOM SPAGHETTI SQUASH
Once cooked, spaghetti squash can be pulled apart into strands that resemble pasta. This cheesy mushroom dish can be served as a side dish or a veggie-rich entrée. Skip out on the bacon to make it vegetarian.
Yield: Serves 8.
July 02, 2019
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
- Preheat oven to 350°F.
- Pierce squash in several places with fork. Place squash in a foil-lined baking pan.
- Bake until tender, about 1 hour; cool slightly.
- 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.
- 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.
- Combine squash, mushrooms, bacon, nutmeg and cheese in a bowl. Return mixture to squash shell.
- Preheat oven to 350°F.
- Continue baking until heated through, about 15 minutes. Sprinkle with onion.
Nutritional analysis per serving:
206 calories,, 10.8 g fat, 10.4 g protein, 19.8 g carbohydrate, 4.1 g fibre, 92 mg sodium
*Ingredient not included in nutritional analysis.