Bacon-Cheddar Spaghetti Squash
Ingredients
- 2 (3-lb) spaghetti squash, halved and seeded
- 6 slices center cut bacon
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 3 cloves garlic, minced
- 1 (8-oz) block ⅓-less-fat cream cheese, softened
- 1 cup low-sodium chicken broth
- ½ tsp salt
- 2 (6-oz) pkg baby spinach
- 1½ cups shredded reduced-fat sharp Cheddar cheese
Instructions
- Preheat broiler. Place squash, cut sides down, in a microwave-safe dish. Cover with plastic wrap. Microwave 15 minutes or until fork-tender. Use a fork to remove spaghetti-like strands from squash.
- Meanwhile, cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove from skillet, reserving drippings in skillet. Crumble bacon.
- Add onion and garlic to hot drippings; cook 2 to 3 minutes or until onion is tender. Stir in cream cheese, broth, and salt; cook until smooth.
- Gradually add spinach; cook until thickened and spinach is wilted. Stir in squash strands. Spoon mixture into squash shells. Sprinkle with Cheddar and bacon. Broil 2 to 3 minutes or until cheese is golden.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
345
|
345
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 16 | 16 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 821 | 821 |
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