Easy whole30 creamy bacon garlic spaghetti squash bake.
Cook spaghetti squash by cutting in half lengthwise . Scoop out the seeds and inner portion of the squash, then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes @ 375 degrees.
Cook bacon & steam broccoli.
In a saucepan whisk together all the ingredients for the cream sauce.
Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the over on 400F until warm or save for later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 400 | ||
Calories from Fat: 348 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.6g | 52 % | |
Saturated Fat 19.5g | 97 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 91mg | 28 % | |
Sodium 938.8mg | 32 % | |
Potassium 373.2mg | 10 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.9g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 400
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