Savory Sweet Potato and Spaghetti Squash Bake

This savory bake combines the natural sweetness of sweet potatoes and spaghetti squash with the richness of Boursin cheese and the savory flavors of chicken sausage and bacon. It's a hearty, low-carb dish that offers a delightful balance of textures and flavors, perfect for a comforting meal that meets your dietary needs.

Ingredients:

• 1 medium spaghetti squash
• 1 large sweet potato, peeled and cubed
• 2 chicken sausages, sliced
• 4 slices of bacon, chopped
• 4 oz Boursin cheese (garlic and herbs)
• 1 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels. Leave a little bacon fat in the skillet.
4. In the same skillet, add the sliced chicken sausage and cook until browned, about 5-7 minutes.
5. Add the cubed sweet potato to the skillet and cook for about 10-15 minutes, stirring occasionally, until tender. Season with salt and pepper.
6. Once the spaghetti squash is done, scrape the flesh with a fork to create spaghetti-like strands. In a large bowl, combine the spaghetti squash, sweet potato mixture, Boursin cheese, and half of the shredded cheese. Mix well.
7. Transfer the mixture to a greased baking dish, top with the remaining shredded cheese and the cooked bacon.
8. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.