Post by Loupy on Nov 15, 2017 19:24:04 GMT -7
BACON PARMESAN SPAGHETTI SQUASH (SP = 3)
From: Gina Homolka @ www.skinnytaste.com/spaghetti-squash-with-bacon-and-parmesan/
Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish. Although there are several methods to cook spaghetti squash, my favorite way to make it is roasted. To roast the squash, I cut it on half lengthwise, remove the seeds and cook it cut down for about one hour.
I personally think bacon and cheese make everything better, so I love the combination here. It’s a simple side dish that uses just a few ingredients. You can easily double it if you wish to make more.
Makes: 6 Servings
INGREDIENTS:
4 slices center cut bacon, sliced
1 medium spaghetti squash (yields 3 cups cooked)
pinch Kosher salt
1 1/2 tablespoons extra virgin olive oil
1/2 cup course grated Parmigiano Reggiano
fresh black pepper, to taste
Instructions:
Heat a medium skillet over medium heat.
Add the bacon and cook until crisp, about 5 to 6 minutes.
Transfer bacon to a paper towel with a slotted spoon.
Preheat oven to 400F degrees.
Line a baking sheet with foil.
Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
When soft, transfer to a bowl and combine with olive oil, Parmesan, and bacon.
Nutritional Information
Serving size: 1/2 cup
Smart Points: 3 pts
Points +: 3 pts
Calories: 109
Total fat: 7g
Sat Fat: 2.5g
Cholesterol: 8.5mg
Sodium: 239mg
Carbs: 5.3g
Fiber: 1g
Sugar: 2g
Protein: 6g
From: Gina Homolka @ www.skinnytaste.com/spaghetti-squash-with-bacon-and-parmesan/
Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish. Although there are several methods to cook spaghetti squash, my favorite way to make it is roasted. To roast the squash, I cut it on half lengthwise, remove the seeds and cook it cut down for about one hour.
I personally think bacon and cheese make everything better, so I love the combination here. It’s a simple side dish that uses just a few ingredients. You can easily double it if you wish to make more.
Makes: 6 Servings
INGREDIENTS:
4 slices center cut bacon, sliced
1 medium spaghetti squash (yields 3 cups cooked)
pinch Kosher salt
1 1/2 tablespoons extra virgin olive oil
1/2 cup course grated Parmigiano Reggiano
fresh black pepper, to taste
Instructions:
Heat a medium skillet over medium heat.
Add the bacon and cook until crisp, about 5 to 6 minutes.
Transfer bacon to a paper towel with a slotted spoon.
Preheat oven to 400F degrees.
Line a baking sheet with foil.
Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
When soft, transfer to a bowl and combine with olive oil, Parmesan, and bacon.
Nutritional Information
Serving size: 1/2 cup
Smart Points: 3 pts
Points +: 3 pts
Calories: 109
Total fat: 7g
Sat Fat: 2.5g
Cholesterol: 8.5mg
Sodium: 239mg
Carbs: 5.3g
Fiber: 1g
Sugar: 2g
Protein: 6g
