When Autumn arrives, there is one dish my family always expects: my Bacon-Parmesan Spaghetti Squash recipe. It’s a deliciously easy side dish that might even turn the most reluctant spaghetti squash eater into a fan.
This month, I’m sharing my Bacon-Parmesan Spaghetti Squash recipe as part of the #12Bloggers event. Each month, myself and 11 other bloggers (so, 12 of us total), get together and create our own favorite recipe, based on a common theme — using 12 or less ingredients and always posting on the 12th of the month.
Since my favorite holiday is Thanksgiving, I signed up for November and have been anxiously awaiting my host month ever since!
Since I’m hosting, I was also able to decide the theme. There is so many great theme ideas for Thanksgiving, but I decided to go with “Thanksgiving Side Dishes”. I think side dishes are one of the best parts of Thanksgiving and are very deserving of a spot in the November #12Bloggers Event.
Want ALL of the #12Bloggers Thanksgiving Side Dish Recipes?
Check the end of this post for the links!
If you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. The inside is a stringy, which is why the name “spaghetti” squash. One of the things I love about spaghetti squash, like other winter squash, is that they keep well. I buy when I see the prices at the lowest (I like to buy them at .79 cents per pound or less) and keep in a cool place. While I generally use within a week or so, you don’t have to — they can usually keep for about a month.
For years, I always cooked my spaghetti squash by cutting it in half lengthwise and then either baking it or microwaving it. But recently I learned a new method that I like a lot better.
To cook my spaghetti squash for this recipe, I cut the squash into approximate 1″ rings.
After cutting it into rings, the middle (seeds & pulp) were removed and baked flat on a baking sheet in the oven. One benefit in doing it this way is that the spaghetti squash strands tend to be long, and not so short and stubby. But the main reason I prefer this method is that it cooks the spaghetti squash, but it’s not mushy or overdone. Check out the post at Eat Within Your Means for a complete tutorial and photos on how to cook spaghetti squash this way.
While the spaghetti squash is still warm, but cooled enough to be handled, remove the shell from each ring and use a fork and scrape the spaghetti squash strands to loosening and separate them. Place the strands into a bowl and add your butter. If your squash has cooled too much, place it in the microwave to heat it up and get that butter melting. Toss the spaghetti squash strands with the butter.
Stir in the Parmesan cheese and the bacon pieces until everything is combined and season with salt and pepper. It’s now ready to serve!
Note: if your squash was large or smaller than the size I use (which was about 4 1/2 pounds), please feel free to increase or decrease the amount of cheese, butter…or heck — even the bacon. This is an easy side dish that you can adapt to your personal preference. Do what works for you.
Here’s the full recipe, ready for you to print. If you aren’t ready for it quite yet, I recommend that you save it to one of your Pinterest boards by clicking this PIN IT button:
- 1 large spaghetti squash (about 4½ pounds)
- 1 pound bacon
- ¼ cup butter (1 cube - 8 tablespoons). cut into pieces
- 1 cup shredded parmesan cheese
- Salt and pepper, to taste
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1" rings, width-wise. With a spoon or tip of a knife, gently remove seeds and pulp from each ring; discard.
- Place spaghetti squash rings laying down on prepared baking sheet. Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
- While the spaghetti squash is baking, cut your bacon into pieces and cook in a large skillet over medium heat, moving and turning frequently, until bacon is fully cooked and crispy. With a slotted spoon, remove bacon pieces from skillet and set aside.
- Remove the spaghetti squash from the oven and allow to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
- Add butter to your warm spaghetti squash (if your strands have cooled too much, heat in the microwave a bit) and toss with the strands until the butter is fully melted and incorporated. Stir in parmesan cheese and bacon crumbles. Season with salt and pepper and serve.
Want more delicious Thanksgiving side dishes? Check out what my fellow #12Bloggers friends have created:
- Roasted Kabocha Squash with Balsamic and Feta from Betsylife
- Bacon-Parmesan Spaghetti Squash from Home Cooking Memories
- Balsamic Green Beans with Pancetta from A Little Claireification
- Roasted Asparagus with Parmesan from The Rebel Chick
- Cheesy Garlic & Herb Pull Apart Bread from Million Moments
- Easy Sweet Potato Casserole from A Night Owl Blog
- Garlic Knots from Bless This Mess Please
- Bacon Cranberry Almond Green Beans from Mom Endeavors
- Twice Baked Potatoes from Pink Cake Plate
- Glazed Sweet Potato Fingerlings from See Vanessa Craft
- Herbed Sweet Potato Biscuit Recipe from Around My Family Table
- Cranberry Sauce with Orange and Pineapple from East Valley Mom Guide