• 1 spaghetti squash (about 2 pounds)
  • 6 strips bacon, cooked crisp, drained and crumbled
  • 1/4 cup fat-free evaporated milk
  • 1/4 cup egg substitute
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Pinch of ground nutmeg


  1. Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
  2. Remove from the oven and let stand for 5 minutes. Split the squash lengthwise; remove the seeds. Using a fork, shred the squash strands into a bowl.
  3. Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.

Recipe Yield: Serves: 6 (1 Serving = 1/2 Cup)

Nutritional Information Per Serving:

Calories: 82
Fat: 4 grams
Sodium: 366 milligrams
Cholesterol: 7 milligrams
Protein: 5 grams
Carbohydrates: 7 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1/2 Starch, 1 Fat

Book Title: The New Family Cookbook For People with Diabetes

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