Ingredients
Scale
- 1 Large Spaghetti Squash
- 2 Tbs. Olive Oil
- 2 Tbs. Butter
- 2 Cloves Garlic – Minced
- 1 Small Onion – Thinly Sliced
- Salt and Pepper – To Taste
- 8 Slices Bacon – Cooked Crisp and Crumbled
- 1 ½ Cup Sour Cream
- 2 Cups Sharp Cheddar Cheese – Shredded
- ¼ Cup Parmesan Cheese - Grated
Notes
Leif asked for less sour cream, just a little. To make into a breakfast dish, add eggs on top.
Nutrition
Per Serving: Calories – 280 Protein – 16 g Carbs – 8 net g Fat – 5 g
Directions
- Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
- Cut spaghetti squash in half lengthwise and scrape out the seeds. Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet. Bake 30 minutes. Remove from oven and allow to cool.
- While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add butter, garlic, onions, salt and pepper. Cook until onions are lightly caramelized.
- Once the squash has cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add onions, bacon, sour cream, cheddar cheese, and Parmesan cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish.
- Reduce oven temperature to 350°. Bake for an additional 20 minutes.