Check out some of my other favorite low carb squash recipes:
- Spaghetti Squash Alfredo with Pancetta and Peas
- Italian Spaghetti Squash Breakfast Casserole
- Spaghetti Squash Carbonara
- Rainbow Vegetable Noodles
- Breakfast Stuffed Delicata Squash Boats
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¼ Cup Parmesan Cheese – Grated
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.Cut spaghetti squash in half lengthwise and scrape out the seeds. Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet. Bake 30 minutes. Remove from oven and allow to cool.
While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add butter, garlic, onions, salt and pepper. Cook until onions are lightly caramelized
Once the squash has cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add onions, bacon, sour cream, cheddar cheese, and Parmesan cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish.
Reduce oven temperature to 350° Bake for an additional 20 minutes.
Makes Servings 10
Calories – 280
Protein – 16 g
Carbs – 8 net g
Fat – 5 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***