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5 from 2 votes

Parmesan Bacon Spaghetti Squash

Prep Time10 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Servings: 4
Calories: 168kcal

Ingredients

  • 1 Each Spaghetti Squash Medium
  • 1 Cooking Spray
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper Freshly Ground
  • 1/4 Tsp Garlic Powder
  • 1/8 Tsp Cayenne Pepper
  • 4 Ounces Bacon Finely Chopped
  • 4 Cloves Garlic Finely Chopped
  • 1 Each Shallot Finely Chopped
  • 4 Springs Thyme Fresh
  • 1/8 Tsp Crushed Red Pepper
  • 2 Tbsp Parmesan Cheese Grated

Instructions

  • Preheat oven to 375°F.
  • Cut 2 small slits on each side of the spaghetti squash.  Microwave for 4 minutes.  Let cool until the squash is easy to handle.
  • Cut spaghetti squash in half and scoop out all the seeds.  Place on a baking sheet skin side down.
  • Lightly spray each half with cooking spray.  Evenly spread half of the salt and pepper and all of the cayenne and garlic powder to the squash.  Add 1 spring of thyme to each half and bake for 35-45 minutes.  You will know when the squash is done when you can poke the inside with a fork and the strands will pull easily but are still firm in shape.
  • While the spaghetti squash is cooling, add bacon to a deep saute pan and cook until brown.  Remove the bacon and place on a paper towel to absorb excess grease but leave as much of the drippings in the pan as you can.  
  • While bacon is cooking, gently use a fork and scrap out the insides of the spaghetti squash.  Set aside.
  • Add garlic, shallots, remaining thyme, and crushed red pepper to the pan.  Cook for 4-5 minutes on medium heat until the garlic and shallots are translucent.  Add spaghetti squash, salt, and pepper.  Cook for 5 minutes, mixing well.
  • Once spaghetti squash is heated through it is ready to eat.  Top with bacon and grated Parmesan cheese.  Enjoy!

Notes

  • Typically I prefer shredded Parmesan cheese over grated but for this recipe the grated makes a big difference in the taste of the dish.
  • This dish makes wonderful leftovers.  Simply microwave or reheat in a pan the next day.  I would recommend keeping the bacon separate until you are ready to eat because it will get soggy if premixed with the squash.
  • If you don't have fresh thyme you can substitute with 1/4 tsp dried thyme during the baking process and just skip the thyme during the saute steps.  You can also experiment based on what you have on hand.  I get a lot of fresh herbs from my garden and I've loved this recipe with thyme, oregano, and rosemary.  
  • Looking to make this vegetarian?  No problem!  Just omit the bacon and use either olive oil to saute or a little vegetable stock for a low fat/calorie option.
 

Nutrition

Serving: 4Portions | Calories: 168kcal | Carbohydrates: 2g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 375mg | Potassium: 68mg | Vitamin A: 110IU | Vitamin C: 2.6mg | Calcium: 39mg | Iron: 0.3mg