Breakfast Spaghetti Squash (Bacon & Egg)Serving Size: 4INGREDIENTS1 spaghetti squashoil, to brushsalt and pepper, to season1/2 cup of bacon, chopped4 eggs1/2 cup cheddar cheesegreen onion, garnishPREPARATIONPreheat oven to 400º F / 200º C.Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.Use a fork to scrape the squash strands and “fluff” it up.Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.Garnish with chopped green onion and black pepper.Serve immediately and enjoy! Four Cheese Spaghetti Squash Serving Size: 4INGREDIENTS1 spaghetti squashoil, to brushsalt and pepper, to season1/4 cup butter1/4 cup all-purpose flour1 3/4 cups milk1/2 cup parmesan cheese, divided in half1/4 cup cheddar cheese1/4 mozzarella cheese1/4 monterey jack cheesechopped parsley, for garnish PREPARATIONPreheat oven to 400º F / 200º C.Half the squash and scoop out seeds.Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.Use a fork to scrape the squash strands and “fluff” it up.In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.Add all four cheeses to the sauce and stir until melted.Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.Bake until the filling is hot, about 5 minutes.Garnish with chopped parsley.Serve immediately and enjoy! Chicken Enchilada-Stuffed Spaghetti SquashServing Size: 4INGREDIENTS1 spaghetti squashoil, to brushsalt and pepper, to season2 cups of shredded chicken, cooked (rotisserie chicken)1/2 teaspoon cumin1/4 teaspoon garlic powder1/8 teaspoon chili powder1/4 teaspoon salt 3 tablespoon cold water1/3 cup onion, chopped 1/3 cup bell pepper, chopped1/4 cup black beans1/2 cup red enchilada sauce1/2 cup shredded Mexican cheese blendPREPARATIONPreheat oven to 400ºF / 200ºC.Half the squash and scoop out seeds.Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes. Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform. Use a fork to scrape the squash strands and “fluff” it up.Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.Bake until filling is hot and cheese has melted, about 10 minutes.Serve immediately and enjoy! Tomato Meat Sauce Spaghetti Squash Serving Size: 4INGREDIENTS1 spaghetti squashoil, to brushsalt and pepper, to season1 pound ground beef1 yellow onion, diced3 cloves garlic, minced1 can (15 ounces) crushed tomatoes 1 cup shredded mozzarella chopped parsley, for garnish INSTRUCTIONSPreheat oven to 400º F / 200º C.Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.Use a fork to scrape the squash strands and “fluff” it up.In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer. Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese. Bake until the feeling is hot and cheese is melted, about 5 minutes.Garnish with chopped parsley.Serve immediately and enjoy! Music provided by Audio Network. Used with permission