Aunt Rocky’s Jalapeño Sausage Spaghetti Squash

Puncture the spaghetti squash in several places. Microwave on high for 5 minutes. Turn squash over, and microwave another 5 minutes. Allow to stand for 5 minutes to finish cooking before cutting open.

While squash is cooking, make the sauce. Fry the bacon in a large, deep frying pan or a Dutch oven, until crispy.

While bacon is frying, cut the sausage into 4 long strips, then cube.

When bacon is finished, set aside on paper towels to drain and cool. Add garlic and cubed sausage to the bacon grease and fry for 1 or 2 minutes on medium heat. Reduce heat to low, add cream, cream cheese, and 1/2 of the cheddar. Stir until the cheeses are melted and incorporated. Turn off heat. Add salt and pepper, adjust to taste.

Preheat oven to 350ºF. Grease a 9 x 13 baking pan, set aside.

Split the squash in half lengthwise and remove seeds from the center. Use a fork to shred the spaghetti squash strands, and transfer to the pan with the sauce. Mix all well until all of the squash is coated with the sauce.

Crumble 1 strip of the bacon into the pan, and stir again. Transfer to casserole dish. Top with the reserved cheddar, and then the remaining crumbled bacon. Bake 30–40 minutes, or until cheese topping is beginning to brown. Remove from oven, and allow to rest 10 minutes before serving.

Yields 4 servings of about 1 1/2 cups each.

Variation: If you don’t have (or don’t like) jalapeño sausage, use any sausage you have, and substitute 2 oz. of chopped mushrooms for the diced jalapeño.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 436, Total Fat 40 g, Saturated Fat 19 g, Sodium 959 mg, Potassium 151 mg, Total Carbohydrate 13 g, Dietary Fiber 2 g, Net Carbs 11 g, Sugars 5 g, Protein 21 g. Macros: 74% fat, 17% protein, 9% carbs.

© June 27, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.