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 here (instant pot), here (oven), and here (microwave).
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.
|Amount Per Serving, 8 servings per recipe|
Total Fat 3.8g
Saturated Fat 1.9g
Total Carbohydrates 1.9g
Dietary Fiber 0.0g
Vitamin A 2%
Vitamin C 1%
- 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.
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