How To Make Spaghetti Squash with Bacon and Parmesan
Savor an easy, low carb side with this spaghetti squash seasoned and baked until soft, then tossed with crispy bacon, Parmesan cheese, and olive oil.
Heat a medium skillet over medium heat.
Add the bacon and cook for about 5 to 6 minutes until crisp. Transfer bacon to a paper towel with a slotted spoon.
Preheat oven to 400 degrees F.
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.
- Calories: 180.68kcal
- Fat: 14.64g
- Saturated Fat: 5.15g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.80g
- Polyunsaturated Fat: 1.84g
- Carbohydrates: 5.50g
- Fiber: 1.09g
- Sugar: 2.15g
- Protein: 7.33g
- Cholesterol: 21.19mg
- Sodium: 310.08mg
- Calcium: 164.57mg
- Potassium: 126.52mg
- Iron: 0.44mg
- Vitamin A: 31.90µg
- Vitamin C: 1.41mg
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An incredible take on changing up your usual pasta dish! Have a go at this recipe and use spaghetti squash in place of pasta and you'll thank yourself later. This exquisite vegetable dish has the depth of flavor you'd get from a regular pasta dish and more!