1 lg. spaghetti squash
1 (10 oz.) pkg. frozen spinach
8 slices bacon, cooked and crumbled
6 oz. creamed cottage cheese
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/4 - 1/2 tsp. nutmeg
1 tsp. chicken bouillon
Salt and pepper
1 c. Cheddar or Swiss cheese

Cook squash. Meanwhile, cook spinach only until thawed, drain well. Combine with bacon and cottage cheese. Season with salt and pepper and set aside.

Prepare white sauce. Using a fork remove squash strands into a large bowl; add seasoned white sauce and toss to combine well.

In casserole dish, layer half of the squash mixture, half of the spinach mixture and sprinkle with half the grated cheese; repeat layers. Bake at 350 degrees for 20-30 minutes, or until bubbly. Six main dish servings.