Mushroom & Bacon Spaghetti Squash Bowl

Name: Mushroom & Bacon Spaghetti Squash Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1 medium spaghetti squash (about 4 pounds); 12 ounces bacon strips, cut into 3/4-inch pieces; 1/2 pound sliced baby portobello mushrooms; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes, optional; 1/2 cup dry white wine or chicken broth; 3 tablespoons all-purpose flour; 2-1/2 cups 2% milk; 2 tablespoons chopped fresh sage; 1/4 cup shredded Parmesan cheese

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 4 servings.

This spaghetti squash bowl has a light cream sauce, along with fresh sage and crispy bacon. I love spaghetti squash but get tired of having it with a tomato-based red sauce. This recipe will make you and your family excited about spaghetti squash again! — Emily Montgomery, Madison, Alabama

Ingredients

1 medium spaghetti squash (about 4 pounds)
12 ounces bacon strips, cut into 3/4-inch pieces
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine or chicken broth
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
2 tablespoons chopped fresh sage
1/4 cup shredded Parmesan cheese

Directions

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer.
3. Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage.
4. When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

Nutrition Facts

1-1/4 cups squash with 3/4 cup sauce: 406 calories, 23g fat (9g saturated fat), 53mg cholesterol, 1042mg sodium, 28g carbohydrate (14g sugars, 3g fiber), 21g protein.