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  1. I didn’t haave a butternut squash, but I did have some spaghetti squash that needed use, so I kind of converted this recipe into a casserole. It turned out delicious. I used mozzarella cheese, bacon bits (I had those but no bacon), the red onions, the sour cream, and the spaghetti squash strands. Mixed the sour cream and onions into the squash strands, Put into a 10×7 baking dish, layered the mozzarella on top and then the bacon bits (1/2 cup, roughly equal to the eight slices of bacon, and then bakes it at 350 for about 30 to 45 minutes. The top browned nicely, and it was bubbly around the edges. This was my contribution to a Christmas party dinner I attended last night. The ladies were impressed, as was I. It was delicious, and I finished the last bit that was left when I got home after the party. Thanks for sparking the idea for such a delicious dish. I will be repeating it, as well as tryiing the recipe in its original form.

    • Hi Laura, thanks for sharing your variation! Spaghetti squash is lower in carbs than butternut squash, so your version was also lower in carbs. So great to hear that everybody liked it!

      P.S. congrats again on winning the giveaway, the Low-Sugar, So Simple book is on the way to you 🙂

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