spaghetti

Swiss Mushroom Spaghetti Squash

Swiss Mushroom Spaghetti Squash

Serves: 6

Ingredients
  • 1 spaghetti sauce, about 2 lbs.
  • 4 slices bacon
  • ½ lb. mushrooms, thinly sliced
  • ¼ tsp. freshly grated or ground nutmeg
  • 2 c. (8 oz.) shredded Swiss cheese
  • Thinly sliced green onions (including tops)

Instructions
  1. Place whole spaghetti squash in a shallow baking pan. Pierce in several places with a fork.
  2. Bake in a 350˚F oven until shell yields slightly when pressed, about 1 hour. Or, to cook in a microwave, pierce whole squash in several places with a fork.
  3. Place in oven on a paper towel. Microwave on HIGH (100%) turning squash over once or twice, for 15 to 20 minutes or until shell yields slightly when pressed.
  4. Meanwhile, in a wide frying pan, cook bacon over medium heat until crisp. Lift out, drain, crumble and set aside. Reserve drippings in pan.
  5. Add mushrooms to pan and cook, stirring until lightly browned, about 5 minutes. Mix in nutmeg. Remove a few of the mushrooms and reserve for garnish.
  6. Cut squash in half lengthwise. Scoop out and discard seeds. With a fork, pull strands of pulp from shell and add to mushrooms in pan; mix in cheese and bacon.
  7. Spread squash mixture in a shallow 2 quart baking dish; garnish with reserved mushrooms. (At this point, you may cover and refrigerate for up to 8 hours.) Transport casserole and green onions separately in a cooler.
  8. Bake, uncovered in a 350˚F oven just until cheese is melted and squash is hot (15 to 20 minutes). Sprinkle with green onions.