Family Dinner: Spaghetti Squash Alfredo Casserole

Here's the deal with spaghetti squash: I really like it.  It is easy to make, low in calories and carbs, and tasty.  But it is in no way whatsoever a substitute for pasta. People who tell you otherwise are dirty lying liars. 

That being said, it doesn't have a lot of flavor, so it goes well with lots of things that pasta would....like in this case, low-fat Alfredo sauce and bacon (duh. What doesn't go with bacon??).  Toss in some chicken and a salad on the side, and you have yourselves a meal.

Spaghetti Squash Alfredo Casserole
Makes 8 servings
240 cals / 10g fat / 17g carbs / 19g protein

1 serving low-fat Alfredo sauce (recipe here)
2 small spaghetti squash
1 small onion, diced
4 cloves garlic, minced
8 slices center cut bacon
2 cups cooked and shredded chicken breast
1 TB parsley, minced
1/2 cup reduced fat shredded mozzarella
Salt and pepper to taste

Heat your oven to 375 and spray a 13x9 pan with cooking spray.

Pierce both squash several times with a knife and microwave until done, about 15 minutes. (squash will be softened, and compress in the middle when pushed)

While squash is cooking, cook bacon slices in a medium frying pan until crispy. Remove bacon and cook onions and garlic until soft, about 5 minutes. Crumble bacon into a large bowl, and add cooked onions and garlic, chicken, and parsley.

Once squash is done, use a large knife to cut them in half length-wise, then scoop out and discard the seeds and pulp. Using 2 forks or tongs, shred the inside of the squash and add to to bowl. Mix in the Alfredo sauce and stir to mix well. Season with salt and pepper.

Spread squash mixture in dish and top with mozzarella cheese. Bake uncovered until hot and bubbly, 25-30 min.

Here's the deal with spaghetti squash: I really like it.  It is easy to make, low in calories and carbs, and tasty.  But it is in no way whatsoever a substitute for pasta. People who tell you otherwise are dirty lying liars. 

That being said, it doesn't have a lot of flavor, so it goes well with lots of things that pasta would....like in this case, low-fat Alfredo sauce and bacon (duh. What doesn't go with bacon??).  Toss in some chicken and a salad on the side, and you have yourselves a meal.

Spaghetti Squash Alfredo Casserole
Makes 8 servings
240 cals / 10g fat / 17g carbs / 19g protein

1 serving low-fat Alfredo sauce (recipe here)
2 small spaghetti squash
1 small onion, diced
4 cloves garlic, minced
8 slices center cut bacon
2 cups cooked and shredded chicken breast
1 TB parsley, minced
1/2 cup reduced fat shredded mozzarella
Salt and pepper to taste

Heat your oven to 375 and spray a 13x9 pan with cooking spray.

Pierce both squash several times with a knife and microwave until done, about 15 minutes. (squash will be softened, and compress in the middle when pushed)

While squash is cooking, cook bacon slices in a medium frying pan until crispy. Remove bacon and cook onions and garlic until soft, about 5 minutes. Crumble bacon into a large bowl, and add cooked onions and garlic, chicken, and parsley.

Once squash is done, use a large knife to cut them in half length-wise, then scoop out and discard the seeds and pulp. Using 2 forks or tongs, shred the inside of the squash and add to to bowl. Mix in the Alfredo sauce and stir to mix well. Season with salt and pepper.

Spread squash mixture in dish and top with mozzarella cheese. Bake uncovered until hot and bubbly, 25-30 min.