Cheesy Bacon Spaghetti Squash
Total TimePrep/Total Time: 30 min.
This was delicious! I did find that I needed to cook the squash for about twice as long as directed. I will definitely make this again.
We thought this was quite tasty! Instead of spaghetti squash, I used spaghetti butternut squash. It came pre-packaged from our grocery store (about 11.5oz). We cut the recipe in half for just my husband and I, so the 11.5oz seemed like enough. I just followed the directions on the package to bake the strands until tender. For the bacon, I used Hormel's Real Bacon Bits (1 tbsp = 1 slice of bacon). I also used mozzarella instead of swiss but I'm looking forward to trying the swiss next time! Even though I gave it 5 stars, I'd like to note that I found it to be a little too buttery (there was pools of butter everywhere). I might try to cut back on the butter next time. I'll definitely be making this again.
Love the touch of brown sugar in the squash. Really good.
We really enjoyed this and I made it as directed. Agree with others that there is alot you could do with this.... but as written we loved..... thanks for sharing!
Big squash are tough to cut but just stab it and place in microwave for 2 minutes it will be easier.
I thought it needed more seasoning but it was good! My husband & I love trying new spaghetti squash recipes. I will experiment a little more more with the seasonings next time.
It is hard to cut in half but it is worth the struggle. I did omit the brown sugar ( I'm Diabetic) and I used an Italian Blend shredded cheese. Then took some bread crumbs and melted butter and topped it and brown in oven for 2-3 minutes and what a fanstastic receipe, I will use this often for my self and company. Thankyou.
This is a good alternative side dish. I find that the squash was too hard to slice in half so I poked some holes in it so it wouldn't burst in the oven, baked in shallow baking dish @375° for an hour, let it cool and then did all the prep work. Much easier than wrestling with the hard surface and taking a chance on cutting myself with an always sharpest knife. Good recipe though. Thank you.
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Just not a recipe I preferred. A little to bland. I am going to find another.