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Mushroom & Bacon Spaghetti Squash Bowl

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    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

Directions

  • 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.
    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.
  • 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.
  • 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 serving: 494 calories, 25g fat (10g saturated fat), 53mg cholesterol, 1085mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 23g protein.

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