Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish.
Roasted Spaghetti Squash with Bacon
Although there are several methods to cook this winter squash, my favorite is roasted spaghetti squash. To roast the squash, I cut it on half lengthwise, remove the seeds and cook it for about one hour. Some of my favorite spaghetti squash recipes, besides this one are Baked Spaghetti Squash and Cheese and Spaghetti Squash Lasagna Boats.
Roasted spaghetti squash with bacon is a delicious side dish. Spaghetti squash is a type of winter squash that, when cooked, has strands that resemble spaghetti. When roasted, it becomes tender and takes on a sweet, nutty flavor. Adding bacon to the dish can add a salty and savory component, as well as a crunchy texture.
Variations
- Try this with Pancetta in place of bacon.
- Swap bacon for turkey bacon if you don’t eat pork.
- Make it dairy-free with vegan Parmesan.
Tips for preparing spaghetti squash:
If you are baking this winter squash, you don’t have to peel it. Cut the squash in half lengthwise or down the middle for longer strands, scoop out the seeds and bake. Alternatively you can leave the squash whole, pierce a few times with a paring knife, and microwave until the skin is soft and gives, about 8 to 10 minutes depending on the size.
For more easy spaghetti squash recipes, try:
- Spaghetti Squash Primavera
- Spaghetti Squash Turkey Taco Boats
- Spaghetti Squash with Meat Ragu
- Baked Spaghetti with Cheese
- Spaghetti Squash Enchilada Bowls
Bacon Parmesan Spaghetti Squash
Ingredients
- 4 slices center cut bacon, sliced
- 1 medium spaghetti squash, yields 3 cups cooked
- pinch Kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup course grated Parmigiano Reggiano
- fresh black pepper, to taste
Instructions
- Heat a medium skillet over medium heat.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel with a slotted spoon.
- Preheat oven to 400F degrees.
- Line a baking sheet with foil. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork.
- When soft, transfer to a bowl and combine with olive oil, parmesan, and bacon.
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Yum!!! I had leftover spaghetti squash I needed to use and found this recipe. It was fabulous!!! I didn’t have any parmesan on hand, but mizthra worked just as well. I think the next time I make this, it will be for breakfast with an egg on top! Love your recipes, website, and cookbooks, Gina! Thank you!!
We found it a little mushy after baking in oven and did not come out stringy like spaghetti however it was nice mixed with rice
if you cut it crosswise the “spaghetti” threads will be longer.
I just made this for lunch and it was fantastic… I adapted a bit to make this recipe for 1 portion – 1 slice of bacon, 2 cloves of garlic, 1 tbsp of onion. Once cooked, I added 1.5 cup spaghetti squash, 1 cup of spinach, some Parmesan on top. Omitted olive oil and used bacon grease instead. Delicious and only 200 calories based on LOSE IT app calculation. 🙂
Hi Gina, I tried this with a regular squash and it was fantastic!! I have a spaghetti squash to make another batch but am wonder if it can be made ahead of time and frozen?
What would you think about using the bacon grease in lieu of the olive oil? Or at least part of the olive oil amount if less than 1 1/2 tbsp? I would think it would add some great bacon flavor without increasing the points, since the full bacon strips are used in the points calculation.
sure
I’m pretty sure the point calculation for the bacon doesn’t include drinking the fat Left behind in the pan.
Utilizing the bacon grease in lieu of the olive oil would add amazing flavor!! And contrary to the “drinking fat left behind” comment, if you are counting carbs it would not affect the carb count at all. Go for it!! I’m cooking this today exactly as you suggested! Lauren! Great suggestion!!
Full of flavor! Was a hit in my house and the leftovers were great too. Super easy to make.
I am not sure this calorie count is correct. 6 servings of 109 equals 654 in the whole dish. I know brands can vary but this seems like too much. 180 calories in the oil, 140 calories in the center cut bacon, 240 in the cheese, which leaves less than 100 calories for a whole spaghetti squash. At 31kcal per 100 grams, that’s only a 300gram or 10.5oz squash, which is about the size of an onion. I would recommend doubling the given calorie count to anyone else who is calorie conscious.
All that aside, this is what I am planning to make for dinner tonight! I’ve loved all these spaghetti squash recipes, Gina, please make more! 🙂
Perfect – easy to prepare, and oh so nutritious. There are various “spicing” opportunities, but I made this as the recipe is written, and used top-notch uncured bacon. Yum. This is a new fall-winter staple!
Recipe sounds delicious! What do you eat with it on the side for dinner?
This is soooo yummy! Just enough cheese and bacon to add great flavor!
I think that you’ll get more flavor if you roast it with a little olive oil, salt and pepper. I do It for 40 minutes at 400 degrees.
First time having or trying to cook spaghetti squash. When cleaning inside squash do you clean out seeds and mussy stuff inside?
I have always microwaved spaghetti squash. Gina, I assume you prefer the oven method, is there a reason why?
Yes, it’s less watery, and tastes better.
Thanks for the great recipe! What would you recommend as a substitute for parmesan cheese, as I am allergic to dairy?
Nutritional yeast is a recommended substitute for parm cheese and so is non dairy vegan Parmesan cheese substitute called Parma. I have not tried either of these so I can’t recommend what to use but it’s a start.
I have always boiled my spaghetti squash. I put it in a large pan with lid. Make sure there is enough water to cover. Boil it for 45 – 60 minutes. Let cool then cut the squash in half. You can cut easily and it is now cooked.
It came out kind of watery for me. Did anyone else run into this?
Yes, mine was very watery; I googled what may have gone wrong and it may happen when it is overcooked.
I just made this. Did I maybe bake my squash to long? it is really wet and not good strands
So yummy! Made this tonight and threw in some whole garlic for the last few minutes of to asting. Chopped it up with oil and put it on top along with some red pepper flakes. awesome recipe Gina!
I made this as a final attempt to like spaghetti squash. Alas, not even bacon changed my mind. I won’t give this recipe a bad rating (what’s bad about cheese and bacon?) but will warn readers that if you already don’t like spaghetti squash, this may not be your salvation.
1/2 a cup for 4 point(new freestyle system) is not a diet bargain!
I see 2 points for 1/2 a cup…