​I've cooked a lot of spaghetti squash in the past year. It's a wonderful and fantastic alternative to noodles. I began to wonder though... how would this taste paired with an alfredo sauce instead of a red sauce?

No, surely not... I eventually dismissed the idea and forgot about it all together until just the other day when I saw the idea in motion.

But, as usual, I've got to make it more skinny, more healthy, more... drool.

I remember the first time that I baked a spaghetti squash. My jaw must have hit the floor. I was in awe as I watched the insides of the squash form perfectly into the shape of spaghetti noodles as my fork ran along the cooked 'meat' of the vegetable. I just couldn't believe it.

What a perfect vegetable.

Of course, spaghetti squash does have a different taste and texture than noodles.​ It's slightly sweet and has a bit of a crunch to it, but honestly I never miss noodles when I make spaghetti squash.

This is the perfect skinny dish. It is absolutely loaded with vegetables and good cheesy bacon covered stuff that will keep your tummy full and happy!

Want more incentive to try this? Not that you need it.

There are only 156 calories in a full serving.

​Skinny Spinach Bacon Alfredo Spaghetti Squash Boats
​TheSkinnyFork.com

The Skinny:
​Servings: 4 • Size: 1/2 Squash • Calories: 156.1 • Fat: 4.4 g • Carb: 12.5 g • Fiber: 6.9 g • Protein: 12.5 g • Sugar: 1.3 g • Sodium: 637.4 mg

Ingredients:
​2 Spaghetti Squash (2 1/2 Lb. Each)
​Salt & Pepper To Taste
​1 C. Guiltless Cauliflower Alfredo Sauce (1/2 Batch)
​5 Oz. Frozen Chopped Spinach, Thawed
​4 Slices Center Cut Bacon, Cooked & Chopped
​Pinch Red Pepper Flakes (Optional)

​Directions:
​Preheat the oven to 350 degress F. Cut your spaghetti squash in half and scoop out all the pulp and seeds. Season with salt and pepper to taste. ​Bake for an hour until the meat of the squash is tender and gives at the touch of a fork.

​In the mean time, prepare your alfredo sauce (or reheat it if it was prepared before hand.) Add the spinach to half a batch of the alfredo sauce while it's nice and hot still. Give it a good stir until the spinach is well combined with the alfredo.

Once the squash is done, remove from the oven and gently rake a fork along the inside to shred the 'meat' into noodle like strands. Set the oven to broil. Top each squash half with 1/4 c. of the spinach alfredo mixture and stir slightly to combine squash and sauce. Place the squash under the broiler for a minute or two, or until hot and bubbly.

Top each boat with divided bacon bits, and... if you're feeling daring, add a pinch of red pepper flakes too! I highly suggest it. Delve in and enjoy your guilt free masterpiece!

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