I cooked the spaghetti squash in the microwave. Once cooked the squash was shredded and placed in a skillet over med high heat to cook away some of the liquid. Once the squash was dry, I stirred in some bacon bits and added some milk and butter to the skillet. When the butter was melted and the sauce was slightly thickened I incorporated some cheese.
Transferred the squash mixture to two individual crocks and topped with additional cheese. Then it was placed under a broiler until the cheese was browned and the sauce was hot and bubbly.
Let rest for a few minutes before serving. This recipe makes 2 individual casseroles. You can double the recipe and use a large casserole for a family sized meal.
This is a very rich and delicious. This is a perfect Meatless Monday Meal paired with a salad. It can also be served as a side dish, in which case this recipe would serve 4 or more.
Spaghetti Squash and Cheese
1 spaghetti squash
3 slices bacon, cooked crisp and crumbled
1/4 c. milk
1 T. butter
1/2 c. shredded Monterey Jack cheese, plus more for sprinkling
Pierce the squash all over with a sharp knife. Place on a microwave safe plate and cook in the microwave on high heat for 10-15 minutes, checking every 5 minutes, until the squash is tender and easily pierced with a fork.
Cut in half, remove seeds and shred the squash into strands. Place the strands into a skillet over med high heat and cook until liquid is absorbed and squash is dry. Stir in the bacon bits, milk and butter. Cook and stir until butter is melted and milk is partially absorbed. Stir in the cheese until melted and creamy. Divide between two individual casseroles. Sprinkle with additional cheese. Place under a broiler until hot and bubbly and cheese is browned. Let rest for a few minutes before serving. Print Recipe