There is that part of me that recognizes the need for healthy foods and lighter fare. And, for the most part, I wouldn’t call my cooking overly rich or heavy. But it definitely hardy and meant to stick with you for a long period of time. Not to mention the need for leftovers because saving a dime is important.
So, I was talking with my mother, and as it happens from time to time, she made a request. I mean, she didn’t out and out make a request, but it was phrased in a way that doesn’t make you realize it’s a request until you’re starting to prepare for the task and it dons on you. She just told me this is what she wanted.
She is on a low carb and low salt diet. Were talking and she just says “Why don’t you do more of that? You have good ideas.” While not really mountain cooking, you can’t walk through produce this week without tripping over spaghetti squash. The perfect low carb vegetable. I rather like it and I am highly influenced by my mother and my husband, who also likes spaghetti squash.
So, we went low carb on this meal. Lots of squash, bacon, creamy cheeses, and flavor. I had one friend look at what I had made and ask if this was keto. Not my intention, but if it works, enjoy it.
Twice Baked Spaghetti Squash
serves two as a main dish or four as a side
- 1 small squash
- 1/4 tsp salt (optional for low sodium)
- 1/2 brick of cream cheese, room temperature (a little less or more depending on your dairy tolerance)
- 1/2 C shredded mozzarella
- 3 Tbsp heavy cream
- 2 slices of bacon
- 1/2 yellow onion, diced
- 1 clove of garlic, minced
- 1/2 C artichoke hearts, marinated, drained, chopped
- 1 C baby spinach, torn
- 2 T parsley, chopped
- salt and pepper to taste
- extra cheese for sprinkling
Preheat oven to 375.
Cut squash in half lengthwise to make two long boats. Clean out seeds, salt lightly (optional) and wrap in foil. Place on baking sheet and cook cut side down for about an hour and a half or till done. It is done when the flesh is tender and flakes into “spaghetti.” Unwrap and let cool while working on filling.
In a large bowl mix together cream cheese, mozzarella, and cream. Set aside.
In a pan, cook bacon till done, but not quite crisp. Remove bacon from pan and toss in onion and garlic. Cook onion till soft. Remove from heat and allow to cool slightly. Meanwhile chop bacon, artichoke hearts, and add to cheese. Add in baby spinach, parsley, and salt and pepper and mix well. Add onions and continue to mix.
Carefully take squash and use a fork to flake away from the squash skin, leave about a quarter inch in shell. Be mindful as to not split or rip skin. Take shreds and add to cheese mix. Mix it well.
Place halves into a baking dish, face up. Divide mixture evenly between two halves and firmly pack. Sprinkle with extra cheese before placing in oven.
Bake uncovered for 30 minutes or till cheese is golden and filling hot. Serve hot and gooey.