Swiss Mushroom Spaghetti Squash
- 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)
- Place whole spaghetti squash in a shallow baking pan. Pierce in several places with a fork.
- 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.
- 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.
- Meanwhile, in a wide frying pan, cook bacon over medium heat until crisp. Lift out, drain, crumble and set aside. Reserve drippings in pan.
- 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.
- 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.
- 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.
- Bake, uncovered in a 350˚F oven just until cheese is melted and squash is hot (15 to 20 minutes). Sprinkle with green onions.