Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup cooked chicken ham, diced
- 1/2 cup cooked turkey bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or unsweetened plant-based cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes, until tender.
- While roasting, prepare the cheese sauce: combine heavy cream, minced garlic, and cheddar cheese in a saucepan over medium heat. Stir constantly until smooth.
- Add Parmesan cheese, paprika, and additional salt and pepper. Remove from heat.
- Cook turkey bacon in a skillet until crisp, then crumble. Dice chicken ham into small pieces.
- Scrape the roasted squash into strands with a fork and place in a large mixing bowl.
- Mix in chicken ham, turkey bacon, and half of the cheese sauce until evenly coated.
- Transfer the mixture to a greased baking dish.
- Pour the remaining cheese sauce over the top and sprinkle with parsley. Optionally, add extra cheese for a golden crust.
- Bake at 375°F (190°C) for 20-25 minutes until the top is lightly browned.
- Let rest for 5 minutes before serving.
Notes
You can substitute cheeses or add vegetables like spinach or mushrooms.
Prepare components ahead of time for convenience; assemble and bake just before serving.
Freezing is possible, but fresh preparation yields the best texture.
- Prep Time: 15
- Cook Time: 60