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
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