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Wednesday, October 14, 2009

Twice Baked Squash Casserole

So bummed. My hubby used some of his overtime money to buy me a new camera. We have tried all day, but can't seem to get this thing to take a decent picture. It won't focus properly. We had trouble with the lighting option. (too many choices if you ask me) Now the batteries are run down and I cannot get a photo of tonight's dinner. We even had to reformat the memory card, so I can't use it with the old camera either. So instead of giving a glimpse of the Tac-ole cups Multiply Meal from tonight, I will post one of the casseroles I made last week for you to see.

This is a completely delicious casserole. Because I am feeding only three right now, I made a small version with only half a spaghetti squash. It will easily double to use a whole squash, and this would be an excellent addition to holiday meals.

Twice Baked Squash Casserole

3 lb spaghetti squash (1.4 - 1.6 kg)
1/2 lb bacon (250 g)
16 oz cream cheese (500 g)
1/2 cup heavy cream (125 mL)
2 cups shredded Monterey Jack (500 mL)
1/2 tsp onion powder (2 mL)
1 tsp J & D’s Natural
Bacon Salt®(5 mL)

Cut squash in half and bake at 350°F (180°C) 45 minutes or until tender. Alternately you may steam the squash. Using a fork, scrape the inside to form spaghetti-like strands. Use kitchen shears to cut the strands to approximately 2 inches (5 cm).

Fry the bacon, let cool and crumble. Set aside.

In small bowl, soften the cream cheese by heating briefly in the microwave oven and beat well with the cream. Stir the cream cheese mixture into the squash. Gently stir in half of the bacon bits, shredded cheese, onion powder and the bacon salt. Pour this mixture into an oiled 9 x 13-inch (23 x 33 cm) casserole dish. Top with remaining bacon bits and bake at 325°F (160°C) 30 minutes or until lightly browned. Serves 12.

1 serving
336 calories
12 g protein
28 g fat
9 g carbs

Helpful Hint:  J & D’s Bacon Salt® is available in several flavors. I like the hickory flavor, but the natural has no gluten or MSG, which you may also want to avoid.

This dish is a bit like the hashbrown casseroles we have at family gatherings. I have to force myself to keep from eating the entire dish. I have made it with sour cream as well. To make it even prettier for holidays, you can add some diced green onion. The original dish was a baked potato casserole I ate at a church potluck. The bacon bits and green onion were arranged in stripes on top of the dish. Very pretty, but the onions have to be added just a few minutes before the dish is completed, or the color is not so nice.

I am eating some delicious Tac-ole Cups as I type. I have one more batch to go into the oven, then I will be stocked up on these delicious treats. So handy to have in the freezer for busy days. Hopefully, my camera will work tomorrow. I think John plans to head back to the store to exchange it. I thought new technology was supposed to make things easier.

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NeeCee said...

I have some of those cups frozen in my freezer waiting for Friday's co-op lunch.

Lisa Marshall said...

Looks like we may be having the same lunch!

Ancient Egypt Pyramids said...

Another Smart post from you Admin :)

Anonymous said...

Do you happen to know what the NET CARB count on this dish is? Fiber wasn't listed so I wasn't able to figure it out.

Unknown said...

What does the squash actually look like?