Crockpot creamy spaghetti squash w/ peas & bacon

Name: Crockpot creamy spaghetti squash w/ peas & bacon Recipe
Yield: 5
Ingredients: 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

Number of Servings: 5

Ingredients

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

Directions

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 servings

Number of Servings: 5

Recipe submitted by SparkPeople user BEACHBUNNI46.

Servings Per Recipe: 5

Nutritional Info 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

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