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Loaded Spaghetti Squash

Loaded spaghetti squash bakes until the strands turn silky and the cheddar melts into every bite, mingling with smoky bacon and bright scallions. A cool spoonful of sour cream finishes each half for creamy, savory contrast.

Recipe and photo by EatingWell, shared here with credit. View the Original

Loaded Spaghetti Squash
Total
45 min
Prep
15 min
Cook
30 min
Serves
6

Nutrition per Serving

Calories
175
Protein
7g
Carbs
17g
Fat
10g
Fiber
3g
Sugar
6g
Sodium
418mg

Ingredients

  • 1 (3 pound) spaghetti squash, halved lengthwise and seeded
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 cup shredded extra-sharp Cheddar cheese
  • 3 scallions, sliced, divided
  • 2 slices cooked bacon, chopped, divided
  • 6 tbsp reduced fat sour cream

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place spaghetti squash halves and water in a microwave-safe dish. Microwave on High, uncovered, until the flesh is tender, 10 to 12 minutes. Use a fork to scrape out the flesh into a large bowl. Stir in salt, pepper, cheese, all but 1 tablespoon scallions, and 1 chopped slice bacon.
  3. Cut each shell halves into 3 pieces and place the pieces on a large baking sheet. Spoon the squash mixture into the shells. Bake until the cheese is melted and the filling is hot, about 15 minutes. Remove from the oven and top each piece with 1 tablespoon sour cream. Sprinkle with the remaining 1 tablespoon scallions and the remaining bacon.