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Cheesy Bacon Chipotle Baked Spaghetti Squash

This one is sooooo good, I couldn't wait to share it with you! It's like the best pasta dish you have ever tasted, but without the pasta. Lately, I have been cutting out the starches in my diet - potatoes, bread, rice and pasta - and replacing them with vegetables. Spaghetti squash makes a great low- carb, gluten-free, low-calorie pasta replacement. 

Cheesy Bacon Chipotle Baked Spaghetti Squash
( makes 2-4 servings, depending on size of spaghetti squash)

1 large spaghetti squash, cut in half  and seeds removed
4 strips of cooked and chopped bacon
2 green onions, chopped
1 cup aged cheddar cheese, grated 
1/2 cup sour cream
2 tsp. chipotle peppers in adobo sauce, finely chopped
salt and pepper, to taste
Spaghetti Squash:

Preheat oven to 375 F. Cut spaghetti squash in half .. Scoop out seeds and guts. Put squash cut side down on a large parchment lined baking sheet. Cook for about 43 minutes. Remove. Let cool. Take a fork and scrape, so that you have long strands that look like spaghetti. If your spaghetti squash has a lot of liquid, make sure to drain and squeeze out any excess liquid with a clean dish towel.

Preheat  oven to 400 F.  In a bowl mix bacon, green onions, 1/2 the cheese, sour cream and chipotle peppers. Stir in spaghetti squash. Season with salt and pepper. Spread in a medium size  greased casserole dish. Sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is nicely browned.

Tags: Low-Carb, Spaghetti Squash, Side, Gluten-Free

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