Spaghetti Squash Fettucine w/bacon and mushrooms

Now comes a bit of a break from the baby and all of his weeks/weekends.  I wanted to share some simple recipes on this blog that I have healthified but that also taste amazing.  These recipes may not be for everyone as I don’t measure out portions but rather taste until the food seems right to me.  Let’s begin with a simple spaghetti squash recipe.

The reason I chose to do spaghetti squash is because this stuff can be used in place of actual pasta.  You can pretty much find any recipe for pasta and just replace it with this delicious vegetable and be none the wiser.  Sure it tastes a bit different and it’s not for everyone but for us it fulfills the craving for pasta with over 1/2 fewer calories.  Basically that means you can eat twice as much for 1/2 the fat and calories of pasta.  Now that’s a win for everyone involved.

What you’ll need:

  • 1 spaghetti squash
  • 6-7 slices of bacon (or more if you like bacon!)
  • 1 package of mushrooms
  • 4 wedges of light swiss laughing cow cheese
  • Plain Chobani (or any brand) Greek yogurt
  • Parmesan cheese
  • Parsley
  • garlic powder
  • salt
  • pepper
  • milk to thin out the sauce once it thickens (I used skim)

First cut the Spaghetti Squash in half and back it in an oven set at 400 degrees for 45 minutes or until tender.

Make sure you take out off the seeds from the spaghetti squash.  Before taking the seeds out, tend to crying, bored baby.

Ok, where were we…Oh yes!  de-seeding spaghetti squash…

Once the squash is de-seeded, scrap the inside of the baked squash into a large bowl.  You may use a fork for this or a spoon.  I like a fork because that is what give the squash it’s stringy spaghetti like look.

Next fry up the bacon.

Once the bacon is fried up, put it on a towel to soak up the excess grease.

While the bacon is sitting, stir fry the mushrooms in the leftover bacon grease and season with salt, pepper and garlic powder.  Just sprinkle these ingredients over the mushrooms until it’s salty/garlicy enough for your taste.

Once the mushrooms are done place them in a separate bowl and crush the bacon into the mushrooms.  Set aside. Next, take that same skillet that the bacon and mushrooms were fried in and place these items in the skillet.

When you have combined these ingredients in the skillet they should look something like this

I also added some skim milk to the mixture with some black pepper.  The cheeses on their own are a little thick so adding milk until the mixture turns into a sauce is a must.

Once the mixture turns into a sauce like consistency, maybe 5-8 minutes to thicken, add the mushroom and bacon mixture.

Once the bacon and mushrooms are added stir and taste to the consistency you want.  I tend to like my sauces on the thinner side so I kept adding milk until I got the sauce to the consistency I preferred.

Once the sauce is done, spoon it over a heaping helping of spaghetti squash and enjoy!  We also added some roasted broccoli for a more colorful plate 🙂





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