Ingredients for - Keto Spaghetti Squash with Bacon and Blue Cheese

1. Spaghetti squash 1 small (2 pound)
2. Olive oil 1 tablespoon
3. Salt and ground black pepper to taste 1 tablespoon
4. Bacon, cut into 1/2-inch pieces 4 slices
5. Mushrooms, sliced 1 (4 ounce) package
6. Garlic, minced 1 clove
7. Baby spinach 2 cups
8. Sour cream ¼ cup
9. Crumbled blue cheese 2 tablespoons

How to cook deliciously - Keto Spaghetti Squash with Bacon and Blue Cheese

1 . Stage

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

2 . Stage

Cut and remove stem from spaghetti squash using a sharp knife. Cut squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place on the lined baking sheet.

3 . Stage

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. Leave the oven on.

4 . Stage

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

5 . Stage

Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add spinach and cooked bacon; stir until spinach is wilted, 2 to 3 minutes. Remove mixture from the skillet and add to squash flesh. Mix in sour cream, salt, and pepper; stir until filling is evenly combined.

6 . Stage

Spoon filling back into squash shells. Sprinkle each squash 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.