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    Spaghetti Squash Cheese Bake


    Source of Recipe


    Shared by Rita

    Recipe Introduction


    Serving Size : 4

    List of Ingredients




    1 small spaghetti squash
    8 slices bacon
    8 ounces grated cheddar cheese
    salt and pepper

    Recipe



    Cut the squash in half lengthwise. Scoop out and discard the seeds.
    Place skin side up in a baking dish and add about 1" of water. Bake
    until the skin begins to give, about 40 minutes. Carefully pour out
    the water. Set aside to cool slightly.

    In a large skillet over medium heat, fry the bacon until crisp.
    Drain on paper towels. Crumble.

    Using a large fork, scoop the squash out of its skin, pulling it into
    long strands. Place in a large mixing bowl. Combine with the bacon,
    cheese, and salt/pepper. Mix well.

    Return the mixture to the baking dish and bake until the cheese
    melts, about five minutes. Serve hot.

    Source:
    "The Classic Zucchini Cookbook by Nancy Ralston"

    Per Serving (excluding unknown items): 309 Calories; 25g Fat (73.3%
    calories from fat); 18g Protein; 3g Carbohydrate; 0g Dietary Fiber;
    70mg Cholesterol; 558mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2
    Vegetable; 3 1/2 Fat.

    NOTES : This was excellent, easy to make, very low-carb and
    inexpensive. I think it would make a very nice dish to bring to a
    potluck. I think it would be just as good, or better, with diced ham
    instead of bacon.


 

 

 


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