Bacon "Spaghetti" Pie

I saw a recipe for spaghetti pie and thought it looked delicious, but it was over 550 calories per serving and didn't have any veggies.  I thought I could change it up and make it healthier.  I replaced the pasta with spaghetti squash, which does give it a little sweeter taste, but it works well with the bacon.  A lot of recipes call for half and half or cream, which I switched out fat free evaporated milk.  It still has a creaminess, but without the extra fat and calories.  You could use mozzarella cheese instead of parmesan if you wanted to.

 

Ingredients

1 medium spaghetti squash (about 6 cups cooked squash)
8 slices of bacon, cooked and cut into 1/2 inch pieces
4 eggs
3/4 cup parmesan cheese, grated
3 cloves garlic, minced
15 basil leaves, chopped
1 - 12 oz can fat free evaporated milk
1 onion, chopped

Directions

Cook the spaghetti squash by cutting it in half lengthwise and scoop out the seeds. Place both halves in a baking pan with about an inch of water in the bottom. Bake for 35 minutes at 350 degrees. When it is done, scrape the squash out of the shell with a fork, separating the strands as you do.

In a bowl combine the eggs, 1/2 cup of the parmesan, the milk, garlic and basil. Add the beans, squash and onions. Transfer everything to a 2 quart round baking pan or a 9 inch square pan. Sprinkle with the remaining cheese. Bake for 35 minutes at 375 degrees. Let it cool for at least ten minutes before cutting.

Nutritional Info
• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.3
• Total Fat: 9.9 g
• Cholesterol: 143.2 mg
• Sodium: 528.2 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 2.7 g
• Protein: 18.0 g