Spaghetti squash has become one of my new favorite vegetables. Primarily because the flavor is so mild you can give it a million different flavors. I’ve been experimenting with it in my kitchen the last month and one of the winning dishes so far are these Spaghetti Squash Bites.
These are a great way to get kids to try a new vegetable. By mixing a little cheese and bacon into the squash and cooking it in muffin tins they become cute little bites you can pick up and eat.
I’ve been cooking a couple spaghetti squash in my instant pot and then saving it to use in recipes. If you need cooking instructions for the spaghetti squash you can find them:
I kept the quantities of cheese and bacon crumbles on the low side so this would qualify as a Trim Healthy Mama Fuel Pull side dish. That means that it is both low fat and low carb. If you would like to eat these with a Satisfying (S) meal or eat a low carb diet feel free to add some more bacon and cheese.
Spaghetti Squash Bites – Low Carb, Grain Free, THM FP
2 cups cooked spaghetti squash
2 egg whites
1/2 cup shredded cheddar cheese
1/4 cup bacon crumbles
pinch of salt
Preheat oven to 350. Combine all the ingredients. Divide between 20-24 holes of a mini muffin tin sprayed with cooking spray. Bake for 15-20 minutes until firm and golden.
- 2 cups cooked spaghetti squash
- 2 egg whites
- 1/2 cup shredded cheddar cheese
- 1/4 cup bacon crumbles
- pinch of salt
- Preheat oven to 350. Combine all the ingredients. Divide between 20-24 holes of a mini muffin tin sprayed with cooking spray. Bake for 15-20 minutes until firm and golden.