Nutrition Facts
2 servings
2
Spaghetti Squash, stuffed with bacon, mushrooms, and bean sprouts.
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!
Ingredients
1 Spaghetti squash
2 Shallot
1 Smoked bacon matchsticks
1 Button mushroom
3 Sour cream
Nutmeg
Thyme
Grated cheese (or another type of cheese)
Salt
Pepper
Directions
1
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.
2
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!
Ingredients
Ingredients
1 Spaghetti squash
2 Shallot
1 Smoked bacon matchsticks
1 Button mushroom
3 Sour cream
Nutmeg
Thyme
Grated cheese (or another type of cheese)
Salt
Pepper
Directions
Directions
1
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.
2
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!
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN