Bacon Ranch Spaghetti Squash Recipes
BACON RANCH SPAGHETTI SQUASH
This Bacon Ranch Spaghetti Squash is an easy and delicious side dish made with just 4 simple ingredients!
Provided by Kendra Murdock
Categories Side Dish
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Place 3 cups of water into a 9x13-inch glass baking pan.
- Place the whole spaghetti squash in the pan with water and cover with aluminum foil.
- Bake for 1 hour.
- Remove spaghetti squash from the oven and carefully cut in half.
- Scoop seeds out of the center of the squash and shred with a fork.
- Place the shredded spaghetti squash in a bowl with the bacon.
- Add the ranch packet and mix until fully combined.
- Serve warm.
Nutrition Facts : Calories 247 kcal, Carbohydrate 14 g, Protein 7 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 679 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHEESY BACON SPAGHETTI SQUASH
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.
Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.
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- Preheat oven to 400 degrees then line a half sheet pan with a silat or foil. Slice spaghetti squash in half using a large, sharp knife then scrape out the seeds with a spoon and place cut side down on the prepared sheet pan. Roast for 30-40 minutes, or until the squash shreds relatively easily with a fork (don’t overcook or the squash will become mushy.) Set aside to cool then turn heat down to 350 degrees. Once spaghetti squash is cool enough to handle, shred squash with a fork then add to a large bowl. Can be done a day ahead of time.
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