Beef & Bacon Stuffed Squash

Beef-Stuffed Spaghetti Squash

This delicious dish is so rich and creamy you’re going to love it!  Not a lot of ingredients but a nice combination of flavors in this one.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diets.

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1½ c. cooked spaghetti squash threads (I used a 6″ squash which was perfect.)

2 slices thick bacon, chopped coarsely

10 oz. ground beef (I used 90% lean grass-fed)

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper(I actually did 1 with lemon pepper and 1 with homemade Montreal Seasoning.  Both were quite tasty!)

2 large green onions, chopped

2 oz. (4 T.) cream cheese

¼ c. shredded mozzarella cheese

VARIATION:  Use another seasoning of your choosing to change this up.

DIRECTIONS:  Cut squash in half lengthwise and invert in a shallow dish with a little water.  Microwave on HI for 13 minutes. Remove and fork out the threads into a waiting bowl, being careful so as not to tear the outer shells that will become their own “bowl”.  You will only be using 1½ c. of the threads.  Reserve the rest for another use.

In a non-stick skillet or wok over high heat, fry the bacon.  When partially cooked, add the beef, breaking it up with your spoon as you cook the two completely until completely done.  Add the seasoning you have chosen and the green onions.  Just saute until onion is slightly softened.  Add the cream cheese and stir until it is uniformly melted and blended with the meat mixture.  Remove from heat.  Spoon the meat mixture onto the spaghetti squash threads and stir to blend well.   Spoon half the mixture into each empty squash shell.  Sprinkle 2 T. mozzarella shreds over each filled squash half.  Pop into 350º oven for around 20 minutes or until cheese is melted on top and slightly beginning to brown.  Serve at once with a salad or green veggie.

NUTRITIONAL INFO:   Makes 2 adult servings, each contains:

627 calories

43.6 g fat (reduce bacon and/or cut mozzarella cheese to lower fat)

10.8 g carbs, 2.25 g fiber, 8.55 g NET CARBS

46.2 g protein

1100 mg sodium

8 thoughts on “Beef & Bacon Stuffed Squash

    1. Sorry I didn’t really say, did I? She says red-faced. When you fork the thread out of the shells, I put them in a bowl. Then when the meat mixture is cooked, stir it into the threads to blend before filling the shells. I have added clearer instructions on that to the published recipe now. 🙂 Thanks so much for noticing I had not described that step at all. Again, sorry about that.

      1. Chris

        Thanks Peggy! I thought that might be the case, so that is what I did. It was delicious! Very hearty serving size too. Off to try another recipe of yours now. Thanks!

        1. I’m glad you enjoyed it, Chris. Happy recipe browsing and trialing. And I always appreciate my readers comments, variations and feedback. 🙂

    1. Well, the predominant taste of this is the cream cheese. I’m not sure I personally would like tomato with cream cheese. But tomato is very good in heavy cream sauces, so it might taste good to your palate. Only way to really find out is to try it. I can’t really help you with that one. But would love your feed back if you try it. 🙂

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