I've always been a huge fan of Spaghetti Squash, I love the sweetness and versatility it offers. This recipe was inspired by a Mac and Cheese dish my mom used to make. I absolutely love the Mac and Cheese she makes but I find myself feeling guilty eating it, because it is loaded with multiple cheeses, heavy whipping cream, and carbs. This Cheesy Stuffed Spaghetti Squash is still very decadent but, by substituting squash for real pasta, you can reduce your carb and calorie intake by roughly 75% while also loading up on Vitamin C and Potassium.
What's on your grocery list?
- 1 Spaghetti Squash ($2.69)
- 1 Package Applewood Smoked Bacon ($4.99)
- 1 Package Frozen or Fresh Corn
- 1 package Shitake Mushrooms
- 1 Yellow Onion ($0.59)
- Italian Parsley or Cilantro
- Half Pint of Heavy Whipping cream ($1.99)
- Butter ($4.99/ lb)
- Container Grated Parmesan Cheese (varies about $3 - $5)
- Salt ($1.99)
- Pepper ($1.99)
- Garlic Powder ($1.99)
Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings: 3
Ingredients:
- 1 Spaghetti Squash
- 6 strips of bacon
- 3/4 cup Frozen or Fresh Corn
- 1 package Shitake Mushrooms
- 1/2 large Yellow Onion
- 2 Tbsp minced Italian Parsley or Cilantro
- 1 Mini Carton Heavy Whipping cream (as needed)
- 2 Tbsp Butter
- Grated Parmesan Cheese
- Salt
- Pepper
- Garlic Powder
Instructions:
Preheat oven to 400 degrees, then use a knife to cut slits around the spaghetti squash outlining where you will eventually cut the squash in half. Place squash in a baking dish or sheet and bake at 400 degrees for 40-50 minutes. When squash has been in the oven for about 25 minutes, heat a bit of oil in a large skillet, and add in 6 slices of bacon. Let bacon cook, flipping with tongs as needed (you can finish it off in the microwave if necessary). Once bacon is crispy, remove it from heat, adding in half a large diced yellow onion along with some butter. Mix onions, and season with salt, pepper, and garlic powder. Add in corn, and mushrooms sliced into thin strips.
By this time, the squash is likely finished cooking. Remove squash from oven, and set it aside, giving it a few minutes to cool off.
Continue mixing veggies, then add bacon. Cut open spaghetti squash, and use a fork or large knife to cut out the seeds. Once squash is deseeded, scrape a fork through each half until squash begins to shred, looking like pasta. Add in 1/4 cup of whipping cream, mix veggies ensuring that all are well coated. Then add shredded spaghetti squash to skillet, with more whipping cream (as needed), 1/3 cup parmesan, some minced cilantro, salt, pepper, and garlic powder for seasoning. Use tongs to ensure all of your spaghetti is well coated then transfer pasta back into the spaghetti squash shells. Top each half with more parmesan cheese and some minced cilantro. Bake for 3-5 minutes or until cheese is gooey!
If you are only cooking for 1-2 people or don't happen to eat everything, I recommend scrapping the pasta out of the shell and storing the leftovers in a Tupperware container.
As always, please let me know what you think and leave feedback below!
XX Delaney
