Man Pleaser Spaghetti Squash and Sausage

“Bacon Bits are Similar to the Fairy Dust of the Food Community.”  

Jim Gaffigan.

So True. Everything might actually be better with bacon. I don’t know about that one, but I do know that some bacon will make my hubby eat things he would otherwise turn his nose up to. Butter will not do the trick. Neither will cheese. But add bacon and brats? You’ve got a hubby pleaser!

The bacon flavor comes double–even triple– in this recipe. First of All, is the wonderful flavor of the Johnsonville Brats–the Cheddar and Bacon Brat. Gluten free too. These are super tasty.

The next layer of bacon flavor comes in your choice of options. Tiny pieces of real bacon that adds a touch of bacony goodness to so many meals. And no homework for me. I will just shake them from a bottle. You can also use D & J Bacon Salt. If you wish to spend some extra time in the kitchen, I am sure some home fried bacon crumbles would be amazing too. Sometimes. Like today. The 3rd bacon flavor wave comes from the Bacon Ranch dressing. That is my hubster’s favorite.

Another lazy thing I do is to cook my skillet in the pressure cooker. So easy to manage. I like the texture also. I cut mine in half, scoop out the pulp and seeds, and then pressure steam (with a cup of water at the foundation )  for 12 minutes. This is a bit undercooked–perfect because we’ll be baking again once we have that yummy sausage filling.




Man Pleaser Spaghetti Squash and Sausage
1 spaghetti squash
4 Johnsonville Cheddar and Bacon Brats
1/2 onion
4 tbsp bacon ranch dressing
1/2 tsp Bacon Salt  or 1/2 tsp salt and 1 tsp  Hormel Bacon Sprinkles
1 cup white cheddar cheese
Cut the spaghetti squash in half and remove seeds. (They cut easier if microwaved 5 minutes and cooled) Cook squash  in an oven or pressure cooker until the skin pierces easily with a knife.
While squash is cooking, brown the brats in a skillet for 5 minutes. Then add 1/2 cup water and braise the brats at a lidded skillet over medium heat for 15 minutes. Sauté until onion is golden.
Cut squash halves half again, leaving you with 4 wedges. Gently beak up squash with the tines of a fork, but leave the outer shell intact. Distribute  1 tablespoon Ranch dressing to the skillet of each wedge. Sprinkle  Bacon salt or Bacon Sprinkles and salt . Top with 2 tablespoons of cheese on each wedge. Divide the sausage and onion mixture among the wedges. Top with remaining cheese. Put into a 425 degree oven until cheese is melted and  just beginning to brown, about 10 minutes.

Drizzle with a touch more Bacon Ranch Dressing and Bacon Sprinkles for garnish.

Serves 4:  approx.   483 calories   12 net g carb (2 g )


So that’s my culinary artistry for this week. I needed simple since I made a few dozen cake balls for last night’s prom. The subject was a night in the Big Apple, so I left them in the colors of Tiffany’s of New York. Not sure the students picked up on that one. So my cakepop maker got a workout, but not a low carb one this time! My cake pops are on the right side of this photo–almost cropped out. Funny how I do not get good shots for foods I do not make for the blog! It was a fun affair, though tiring too!
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