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.
Serves:
Ingredients
- 4slicescenter cut bacon
- 1medium spaghetti squash,yields 3 cups cooked
- pinchkosher salt
- 1½tbspextra virgin olive oil
- ½: 5px”>black pepper,fresh to taste
Instructions
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Heat a medium skillet over medium heat.
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Add the bacon and cook for about 5 to 6 minutes until crisp. Transfer bacon to a paper towel with a slotted spoon.
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Preheat oven to 400 degrees F.
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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.
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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.
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When soft, transfer to a bowl and combine with olive oil, Parmesan, and bacon.
Nutrition
- 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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