- INGREDIENTS:
- 1 Spaghetti Squash
- 1 cup of cooked broccoli (use about a handful if you don’t have a measuring cup!)
- 1-2 slices of cooked bacon, crumbled
- 1-2 handfuls of shredded cheese – I used a mixed blend
- Salt & pepper
- OPTIONAL ADD-INS: shredded chicken, peas, jalapeños
- DIRECTIONS:
- Cook spaghetti squash in the microwave (for how to https://cookinginclerkship.com/2020/11/02/spaghetti-squash/)
- While the squash is sitting on the counter, prep your other ingredients.
- Steam your broccoli in the microwave (I used bag of steam-able broccoli that I just cooked in the microwave according to the package instructions!)
- Place the bacon on a microwave-safe plate between multiple paper towels. Cook on high for 3-5 minutes or until the bacon looks crispy.
- Cut your squash in half and scoop out the seeds- throw the seeds away. Using a fork, scrape the insides of the squash into a bowl.
- Season the squash with salt and pepper.
- Add the cheese, bacon, and broccoli to the squash and mix together. Warm up for an additional 30 seconds in the microwave to melt the cheese.
- Enjoy!
- TIPS: For a creamier pasta, add a splash of milk or more cheese! Also, if you like crispy bacon, cut the bacon strips in half before cooking.
- Pros: This is a healthier version of delicious mac and cheese. The squash has a ton bunch of nutrients and fiber that keeps you full. Not to mention, if you want you can make one half of the squash into this recipe or use it for a different recipe for tomorrow (I have numerous spaghetti squash recipes on the site- so versatile!) .
- Cons: Bacon should be used sparingly, but it is delicious. Again, squash becomes mushy after a few days so use the spaghetti squash within a few days.
Broccoli Cheddar Bacon Spaghetti Squash Mac and Cheese
Cooking in Clerkship 