Ingredients

  • 1 small spaghetti squash
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 (4 ounce) package mushrooms, sliced
  • 1 clove garlic, minced
  • 2 cups baby spinach
  • ¼ cup sour cream
  • 2 tablespoons crumbled blue cheese
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Step 2

    Cut stem off the end of spaghetti squash using a sharp knife. Cut the squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.

  • Step 3

    Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet.

  • Step 4

    Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain bacon slices on paper towels.

  • Step 5

    Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add in the cooked bacon and spinach. Stir until spinach is wilted, 2 to 3 minutes. Add mushroom mixture to the bowl of squash. Mix in sour cream, salt, and pepper. Stir until filling is evenly combined.

  • Step 6

    Spoon filling back into the squash shells. Sprinkle each half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.

  • Cook's Note:

    Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.

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