Bacon “Spaghetti” Pie

March 27, 2013

I saw a recipe for spaghetti pie and thought it looked delicious, but it was over 550 calories per serving and didn’t have any veggies. I thought I could change it up and make it healthier. I replaced the pasta with spaghetti squash, which does give it a little sweeter taste, but it works well with the bacon. A lot of recipes call for half and half or cream, which I switched out fat free evaporated milk. It still has a creaminess, but without the extra fat and calories. You could use mozzarella

1 medium spaghetti squash (about 6 cups cooked squash)
8 slices of bacon, cooked and cut into 1/2 inch pieces
4 eggs
3/4 cup parmesan cheese, grated
3 cloves garlic, minced
15 basil leaves, chopped
1 – 12 oz can fat free evaporated milk
1 onion, chopped

Cook the spaghetti squash by cutting it in half lengthwise and scoop out the seeds. Place both halves in a baking pan with about an inch of water in the bottom. Bake for 35 minutes at 350 degrees. When it...
See the full directions on my site

Nutritions

Calories
764

Sodium
1613mg
67% DV

Fat
60g
93% DV

Protein
29g
58% DV

Carbs
7g
2% DV

Fiber
2g
11% DV