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.



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


  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.
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.