Ever since completing Faster Way to Fat Loss last month, I have been working to incorporate lower carb days into my weekly meal plan. While chicken, steak, pork chops, fish dominate our dinner plates, I’m always looking for a great side dish. At a throw together dinner to celebrate the summer solstice, I came up with this kicked up version of a low carb “spaghetti squash & cheese”. It was delicious!

Ingredients 

1 medium spaghetti squash

2 oz each of cream cheese and 2 other shredded cheeses (I used cheddar and manchego)

1 jalapeno, chopped

1/2 medium onion, chopped

2 garlic cloves, minced

2 slices of bacon

Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Prepare your squash noodles.
  3. After frying your bacon over medium to high heat, remove bacon and crumble. Leave drippings in the pan and brown garlic and onions. 
  4. Turn heat to low and add cheese until melted, stir in jalapeno.
  5. Place squash noodles in baking dish, cover with cheese mixture. Stir to combine.
  6. Cover with additional 1/4 of shredded cheese, bake at 375 degrees for 15 minutes until cheese is melted!

 

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