Side Dish

Crockpot creamy spaghetti squash w/ peas and bacon is for Side Dish.

Crockpot creamy spaghetti squash w/ peas and bacon takes several minutes to prepare.

Crockpot creamy spaghetti squash w/ peas and bacon takes several minutes to cook.

Crockpot creamy spaghetti squash w/ peas and bacon makes 5 servings.

The ingredients for Crockpot creamy spaghetti squash w/ peas and bacon are:

3 cup Spaghetti Squash
5 serving Bacon - Farmland Thick Sliced Bacon
2 cup Peas, frozen
4 oz Cream Cheese
1 tbsp Extra Virgin Olive Oil
.5 tsp Kosher Salt (by SRATERMAN)
.25 tsp Pepper, black
.5 cup Parmesan Cheese, grated

Here is how you make Crockpot creamy spaghetti squash w/ peas and bacon:

Poke holes in squash and put in slow cooker covered, w/ one cup water on high for 3 hours. Fry bacon w/ EVOO til soft.(bacon will cook more in crockpot later). When squash is done, cut in half, saving water.. Remove seeds and shred squash w/ a fork. Put back in the water Add remaining ingredients except parmesan. Cook on high another 45 min -1 hour. Add parmesan, stirring well to coat squash mixture well. Cook another 15 minutes. May sprinkle w/ more parmesan before serving.Serving Size: makes 5 one cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user BEACHBUNNI46.

The nutritional information for Crockpot creamy spaghetti squash w/ peas and bacon is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 286.9

• Total Fat: 20.1 g
• Cholesterol: 42.7 mg
• Sodium: 797.1 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 3.7 g
• Protein: 12.5 g

The dietary needs meet for Crockpot creamy spaghetti squash w/ peas and bacon is Low Carb