CHICKEN, BACON & SWISS STUFFED SPAGHETTI SQUASH

This recipe reminds me of a pizza my husband ordered years ago that I had initially shunned in favor of my all-veggie one. Luckily, there had been some leftovers, so I ate two pieces the next day, only to find that the combination of chicken, bacon, and swiss is not too "meaty" as I had incorrectly assumed, but tasty. In my opinion, it's even better with a creamy base combined with the soft, golden strands of spaghetti squash.

Notes:

CHICKEN, BACON & SWISS STUFFED SPAGHETTI SQUASH

Ingredients: 1 spaghetti squash, 1 tbsp. olive oil, sea salt, pepper, one scant cup sour cream, 1/4 cup mayonnaise, 1 cup shredded Swiss cheese, 1 cup cooked and shredded (or chopped) chicken, 6-8 slices cooked and chopped bacon, 1 tsp. garlic salt, and 2 tsp. dried parsley.

Serves 2.

1. Preheat and roast: Preheat the oven to 425* and line a baking sheet with parchment paper. Cut the squash in half lengthwise. Scoop out seeds. Brush each half with oil, then add a little sea salt and pepper to taste. Roast cut-side down, 25-30 minutes until tender and caramelizing.

2. Stuff: Cool the squash slightly until you can handle it. Using a fork, scrape each half into strands. In a large bowl, combine the sour cream, mayo, chicken, garlic salt, 1 tsp. of parsley, and most of the bacon. Split the mixture between the two halves of squash, slightly mixing it in. Split the cheese between the two halves.

3. Rebake: Place the squash in the oven loosely tented with foil (make sure the foil does not touch the cheese) for 25 minutes. Remove the foil and cook for 10-15 minutes more, until the cheese is melted and browning. Serve immediately with the remaining bacon and parsley sprinkled over the top.

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