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Barbecue Bacon Burger Spaghetti Squash Casserole
This casserole takes all the aspects of the beloved burger experience- smoky barbeque sauce, savory sautéed mushrooms and onions, crispy bacon, rich beef- and takes all of the fuss of grilling out of the equation. Totally paleo, gluten-free, low carb, and whole 30, this healthy take on burger night will please the whole family's palettes.
Prep Time: 00:20
Cook Time: 00:35
3 - 4 1 large spaghetti squash, pounds
1 .5 pounds ground beef
4 slices of bacon
1 large onion, sliced
1 8 oz. carton of button mushrooms, sliced
1/4 cup bourbon like jack daniels
1 teaspoon of each: salt, black pepper, garlic powder, onion powder
1/2 teaspoon of each: smoked paprika and mustard powder
1/2 cup barbecue sauce
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce
3 eggs your favorite burger toppings like chopped romaine, sliced avocado, pickles, etc.
1Preheat oven to 375. Cut the spaghetti squash in half longways, scooping out seeds and gooey strands inside. Place cut side down on a foil-lined baking sheet and roast for 45 minutes or until insides are fork-tender. Scrape out squash with a fork and set aside.
2Meanwhile, get everything else ready. Brown the beef in a large pot or Dutch oven. Drain off grease and pour beef into a bowl to use later.
3Cook bacon in the same large pot. Brown until crispy and set on paper towel-lined plate to cool. Drain off some of the grease, reserving at least 1 tablespoon. Add onions and mushrooms, sautéing in the bacon fat until soft and tender. Pour in bourbon, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir until alcohol has dissolved.
4In a small bowl, combine all of the spices.
5In another bowl, whisk barbecue sauce, mustard, Worcestershire, and eggs.
6Throw spaghetti squash, beef, spices, half the bacon, and saucy eggs into the pot with the boozy veggies. Stir to combine then scrape into a greased 9X13 dish.
7Bake for 30 minutes or until set.
8Serve immediately and top with your burger favorites.
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