Cheesy Spaghetti Squash with Bacon and Mushrooms

I love mushrooms, onions, bacon and Swiss cheese. I can’t help it. This recipe gives me everything I want in a comforting meal with very little guilt. It’s creamy, it’s filling, and it tastes wonderful.

Ingredients (serves 4):

1 medium spaghetti squash

Cooking spray

2 teaspoons vegetable oil

2 cups sliced mushrooms

1 shallot, finely chopped

5 strips chicken bacon (or any microwave ready bacon), diced

4 Laughing Cow light original Swiss cheese wedges

Salt and pepper to taste

¼ cup warm water

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment. Cut the squash in half and remove the seeds. Spray the insides of the squash with cooking spray and place cut side down on the baking sheet. Cook in the oven for 40 minutes. Remove and flip the spaghetti squash over to cool until it is easy to handle.

Meanwhile, heat the oil over medium low heat in a large skillet. Toss in the mushrooms and shallots and cook, stirring often, until the veggies are soft, about 10 minutes. Add in the diced bacon. If you want to serve this to company, pull out some of the mushrooms and bacon when they are cooked to put on top of the dish when you plate.

Use a fork to scrape the insides of the spaghetti squash into strands and add the strands to the skillet with the veggies and bacon. If you want to serve this to company, pull out some of the mushrooms and bacon to put on top of the dish when you plate.  

Keeping the heat on medium low, add in the cheese wedges and stir until the cheese melts, adding the warm water to keep the sauce loose. Taste and add salt and/or pepper to taste. Serve hot with a bit of fresh parsley on top.