Discover my autumn recipe for stuffed spaghetti squash with bacon, mushrooms, and bean sprouts for a delicious and original meal! Surprising and easy to prepare, this budget-friendly recipe will delight your taste buds!
Preheat your oven to 180°C. Cut the squash in half, peel it, empty it, and wash it. Place the two halves in a dish and bake for half an hour. In a skillet, with a little oil, sauté the chopped shallots. Add the thyme and then the bacon bits. Let cook for 3 minutes and incorporate the mushrooms. Mix well. Add the bean sprouts. Stir and cover for 2 minutes. Finally, pour in the cream and season with nutmeg, salt, and pepper.
To finish, fill the squash halves with this preparation. Top with grated cheese. Place back in the oven at 170° for at least 40 minutes. Serve hot... enjoy!
0 servings
2
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