Makes a great addition to the dinner table for the holidays!
- 1 Spaghetti Squash (3-4 pounds) – about 3 cups cooked squash is needed
- splash of Olive Oil
- a few pinches Garlic Salt
- a few pinches Black Pepper
- 8 ounces Turkey Bacon (or nitrate free Pork Bacon), cook according to package directions
- 1 large Egg, whisked
- 1 cup low fat Cottage Cheese
- 1/8 teaspoon Nutmeg
- 1/2 cup Gruyére Cheese
Bake the Squash
- Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper.
- Preheat oven to 350 degrees F with the rack in the middle. Prepare bacon according to package directions. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg.
- In a 9 inch bake safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two.
- Bake your squash before cutting into it and your life will be much easier!
- I use organic turkey bacon to keep things light. You can also use nitrate free pork bacon.
- Nutty and flavorful Gruyére cheese is great in this casserole, but feel free to use any cheese.
Via: family fresh cooking