Keto Stuffed Spaghetti Squash with Spinach and Cheese
Satisfy your pasta cravings with a low carb, keto-friendly alternative. With plenty of possible modifications, you’ll surely be able to indulge in your favourite Italian flavours with a nutritious, healthy way.
Wash thoroughly the spaghetti squash and cut in halves longitudinally. Remove carefully all the seeds on the top. Then, with the help of a big fork, brush the entire surface of the spaghetti squash, this will help remove the seeds and separate the spaghetti strands.
In a non-stick pan over a low medium heat place the bacon and the onion and allow them to golden until both are toasted. Add the spinach, milk cream, crushed garlic and fine herbs. Mix everything thoroughly until obtaining a homogeneous mix.
Spread this mixture over each half of the spaghetti squash and combine very well with the spaghetti strands. Cover with cheddar cheese and cook for about 45 minutes.
Remove from the oven, you can sprinkle a little bit of parmesan cheese, serve when hot.