Bacon Cheeseburger Spaghetti Squash Bowls
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- 1 spaghetti squash
- 6 slices bacon
- ½ onion, chopped
- 4 cloves garlic, chopped
- 2 lb ground beef
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Montreal steak seasoning
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 1½ cups grape tomatoes, quartered
- 1 (8-oz) pkg shredded iceberg lettuce
- Pickle slices (optional)
- Sugar-free ketchup (optional)
Instructions
- Preheat oven to 375°F. Cut squash in half lengthwise, and remove seeds. Place squash, cut sides down, in batches if needed, in a microwavable dish. Cover with plastic wrap; cut a small slit in wrap.
- Microwave at HIGH 8 to 12 minutes or until tender; let stand 10 minutes. Remove spaghetti-like strands using a fork to yield 3 cups. Reserve remaining squash strands for another use.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain, reserving drippings in skillet. Crumble once cool.
- Add onion and garlic to drippings in skillet; sauté until golden. Add beef, and sauté 5 minutes or until browned and crumbly. Drain any excess liquid in skillet.
- Add Worcestershire sauce and steak seasoning, stirring to combine. Reduce heat to low. Add spaghetti squash strands, ½ cup cheese, and tomatoes, tossing gently.
- Sprinkle 1½ cups cheese over top. Cover and cook 3 minutes or until cheese is melted. Uncover and sprinkle with bacon.
- Place lettuce in 6 bowls. Top with skillet mixture. Serve with pickles slices and sugar-free ketchup, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
511
|
511
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 37 | 37 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1111 | 1111 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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