Keto Spaghetti Squash with Bacon and Blue Cheese

This Keto Spaghetti Squash with Bacon and Blue Cheese is a perfect dish for those following a ketogenic diet. The flavorful combination of crispy bacon and tangy blue cheese enhances the natural sweetness of the spaghetti squash. It's a satisfying and low carb alternative to traditional pasta dishes. This recipe takes only minutes to prepare and is packed with rich, savory flavors. Enjoy this guilt-free and delicious meal!

Ingredients

• 1 spaghetti squash
• 8 strips of bacon, cooked and crumbled
• 1/2 cup crumbled blue cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
4. Place the squash halves, cut side down, on a baking sheet and roast for 30-35 minutes, or until the flesh is easily pierced with a fork.
5. While the squash is roasting, cook the bacon in a skillet until crispy. Remove from the skillet and let it cool. Crumble the bacon into small pieces.
6. In the same skillet, add the minced garlic and sauté until fragrant and slightly golden.
7. Using a fork, scrape the flesh of the roasted spaghetti squash to create spaghetti-like strands.
8. Transfer the spaghetti squash strands to the skillet with the garlic and toss to combine.
9. Add the crumbled bacon and blue cheese to the skillet and gently mix everything together.
10. Cook for an additional 2-3 minutes, until the blue cheese is melted and everything is heated through.
11. Serve the spaghetti squash with bacon and blue cheese in the squash shells or on a plate.
12. Garnish with fresh chopped parsley before serving.

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