Main Dishes

Bacon “Spaghetti” Pie

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


67% DV

93% DV

58% DV

2% DV

11% DV

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