Creamy Garlic Spinach Feta Spaghetti Squash Boats
These spaghetti squash boats have 7g net carbs in each serving and are super-fun to eat! You'll love the feta cheese and bacon combo too.
Servings 5 people
Calories 295kcal
Equipment
- Baking Dish
- Skillet
Ingredients
- 1 Spaghetti Squash
- 1/2 Onion chopped
- 2 tbsp Butter
- 2 tbsp Garlic minced
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Parmesan Cheese
- 3 cups Raw Spinach
- 1/4 cup Crumbled Bacon
- 1 ounce Crumbled Feta Cheese
- 1 tbsp Pine Nuts
Instructions
- Preheat the oven to 375 degrees.
- Cut the spaghetti squash in half lengthwise, and place it cut side down into a baking dish. Fill the baking dish with water, so that it comes about an inch up on the squash in the dish.
- Bake the squash for 35-40 minutes. Remove and let cool.
- When you can handle the squash, shred and remove the meat from the inside.
- In a skillet over medium high heat on the stove, melt the butter.
- Place the onion in the skillet, and saute until tender.
- Add the garlic to the skillet and saute for 30 seconds.
- Mix in the heavy whipping cream and spinach, and simmer until the spinach is wilted.
- Stir in the parmesan cheese and crumbled bacon as well as salt and pepper to taste.
- Place the shredded squash into the skillet, and toss to coat well in the sauce.
- Separate the filling mixture into the two halves of the spaghetti squash hulls.
- Bake for another 10-15 minutes.
- Remove and garnish with additional crumbled bacon, feta cheese and pine nuts before serving.
Notes
Calories: 395
Net Carbs: 7 Net Carbs Per Serving
Net Carbs: 7 Net Carbs Per Serving