I don’t know if you’ve noticed or not but there’s lots and lots of winter squash in the grocery store lately. I have always been a little curious about the spaghetti squash and if it’s really like spaghetti on the inside. Well, it does pull apart and the strands of squash do look a lot like spaghetti but the texture is softer. I decided to bake it together with some veggies and meat, making a low carb casserole type dish.
A spaghetti squash
Red bell pepper
Half of a large onion
1lb of sausage
2 strips of bacon
Cut the spaghetti squash in half and place flesh-side down on a baking pan. Drizzle the pan with olive oil and roast the squash for 20-30min at 350 degrees. This will soften the squash and make scooping out the flesh a lot easier.
Scoop out the seeds first. Then with a fork, begin to peel the squash away from the skin.
In an skillet, brown the sausage. Then add the chopped red bell pepper, garlic, parsley and onion and sautee for 10 min. Cook the bacon until crisp.
In a baking dish, combine the squash and sausage, veggie mix.
Top with cheddar cheese and bacon bits.
Bake at 350 for 20min or until cheese is bubbly.
Plate and salt and pepper to taste.
I threw on a few slices of fresh avocado at the last minute. This is a tasty and healthy one dish meal.