Diabetes Recipes

Bacon Spaghetti Squash

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Bacon Spaghetti Squash
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Nutrition Facts

Serving Size: 1/2 Cup(s)

Makes: 6 Serving(s)


Amount Per Serving


Calories: 82


Total Fat: 4g


Cholesterol: 10mg


Sodium: 370mg


Total Carbohyrdates: 7g


Dietary Fiber: 1g


Protein: 5g


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About

Make this for: Dinner

Category: Vegetables

This Recipe Makes: 6 Serving(s)

Summary

Cook up some nice, lean bacon crisp, use fat free evaporated milk, egg substitute, add some Parmesan, season and presto - a fantastic spaghetti squash guilt free!

What you'll need

  • 1 med spaghetti squash (about 2 pounds)
  • 6 med strips cooked bacon, cooked crisp, drained and crumbled
  • 1/4 cup fat free evaporated milk
  • 1/4 cup egg substitute
  • 2 tbsp. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/8 tsp. ground white pepper
  • 1 pinch ground nutmeg

Instructions

  • Step 1
    Preheat the oven to 350-degrees. Pierce the spaghetti squash in several places with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft. Remove from the oven and let stand for five minutes. Split the spaghetti squash lengthwise; remove the seeds. Using a fork, shred the spaghetti squash strands into a bowl.
  • Step 2
    Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.

Diabetic Exchanges

  • Starch: 1/2
  • Fat: 1