This Bacon-Parmesan Spaghetti Squash recipe is a deliciously easy side dish – it might even turn a reluctant spaghetti squash eater into a fan.
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 spaghetti squash 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.
Bacon-Parmesan Spaghetti Squash Recipe
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.
Bacon-Parmesan Spaghetti Squash Recipe
- 1 large spaghetti squash (about 4 1/2 pounds)
- 1 pound bacon
- 1/4 cup butter . cut into pieces (1 cube – 8 tablespoons)
- 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.
–Due to variances in size of the spaghetti squashes and the amount of strands you get from your squash, please feel free to adjust the measurement of the ingredients to your personal taste.
Bacon-Parmesan Spaghetti Squash
This Bacon-Parmesan Spaghetti Squash recipe is a deliciously easy side dish – it might even turn a reluctant spaghetti squash eater into a fan.
- Yield: 6 -8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 pounds large spaghetti squash (about 4 1/2)
- 1 pound bacon
- 1/4 cup butter . cut into pieces (1 cube – 8 tablespoons)
- 1 cup shredded parmesan cheese
- Salt and pepper (to taste)
Instructions
- 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.
Notes
–Due to variances in size of the spaghetti squashes and the amount of strands you get from your squash, please feel free to adjust the measurement of the ingredients to your personal taste.
Keywords: low carb, keto, parmesan cheese, 4 ingredients, easy recipe, winter squash,
I’m sharing my Bacon-Parmesan Spaghetti Squash recipe as part of the #12Bloggers event. Each month, myself and 11 other bloggers 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’m the host of November. And since side dishes are my favorite part of the Thanksgiving meal, I decided to go with the theme “Thanksgiving Side Dishes”.
More Thanksgiving Side Dish Recipes:
- 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
Helen at the Lazy Gastronome says
November 13, 2018 at 7:48 amYou had me at bacon! Thanks for sharing at the What’s for Dinner party! Have a great week and hope to see you at next week’s party!
Lynn Calvin says
March 24, 2018 at 12:25 pmReally good! My husband doesn’t like Parmesan so I mix cheddar into his portion. Still good, but the Parmesan version is excellent
★★★★★
K says
November 5, 2017 at 6:59 pmJust made this!!! I am so glad this was on the first page of Google when searching for spaghetti squash recipes. I have wanted to try spaghetti squash for years as I am allergic to gluten. Also, because I like squash and am an adult millenial learning to cook! My boyfriend and I loved this snd he said he wants it to be in our regular meal rotation. Thank you so, so much!
Jamie says
October 9, 2017 at 1:59 pmI have spaghetti squash in my garden that’s just about ready to pick. Can’t wait to try this!
Fabby says
October 5, 2017 at 5:55 pmThis recipe sounds great and even light as I don’t eat or stay away from Carbs.
Thanks for sharing. Pinning.
Fabby
Miz Helen says
October 3, 2017 at 8:49 amThanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
Miz Helen
★★★★★
Lois says
April 24, 2017 at 10:25 amI’ve found an easy way to cook the squash….I put it in the crockpot! Just poke a few holes in it with a knife and add a little water. Cook 4-6 hours and then let cool to the touch, (or use hot pads) cut in half and scoop out seeds. So much easier to cut after it has cooked. I’ve got one in the crockpot today so I will try this recipe! Sounds delicious…
nichole says
April 3, 2017 at 8:31 amI’ve always been scared to try spaghetti squash recipes. I love squash so much though! I’m definitely trying this one, it looks so good! Thank you for the share.
★★★★★
Joanna says
January 11, 2017 at 5:38 pmOMG. This is soooooo good. I forgot the Parmesan and salt and pepper, but omg, it didn’t even need it!! I could eat this whole thing myself! Ok, maybe not the whole thing…that’s a lot of food. Haha while I prepared the squash (I just did the two halves, that works fine for me), I cut up a sweet potato and roasted it on the same pan. This is an awesome recipe, definitely a keeper!! I’ll eat it as a main, but would definitely include it at a potluck. I found it on Pinterest. Thank you!!
Anna says
January 4, 2017 at 5:56 pmDefinitely not as good as I expected but I’m glad I tried it
Anna says
January 4, 2017 at 5:56 pmDefinitely not as good as I expected, odd mixture but glad I tried it.
Donna Reidland says
October 10, 2016 at 7:39 pmBrandie,
I love spaghetti squash and this looks like a delicious way to prepare it. I like the idea of cooking it in the oven. I’ll bet it gives it an extra roasted flavor. I also like the idea of being able to remove the seeds before you cook it. I’ll definitely be pinning this to try very soon. BTW, I’m visiting from Create with Joy. Blessings!
Charlotte Burkholder says
October 7, 2016 at 3:09 pmYou were chosen to be featured on Family Joy Blog Link-up! Come grab our featured button this Sunday and bring some new posts. We have another new co-host this week bringing our total to 8!
Maria says
October 6, 2016 at 10:48 amOk you had me at bacon, but even more so when I saw that this is spaghetti squash. We love cooking it at home, and I’m always looking for more recipes that use it. Good call about cutting it in rings. I never thought about doing it that way, but now I’ll have to try it. Thanks so much for sharing this with us on #shinebloghop!
Charlotte Burkholder says
October 4, 2016 at 5:51 pmYes to this recipe! Can you please tell me how to safely cut these things though? I always get my knife stuck and call my husband to finish the job. Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again! Remember to leave your host a comment to increase the chance of being featured.
Joanna says
March 26, 2017 at 1:58 pmhttps://youtu.be/hOhJQ-Z0MzQ here is great youtude video about cutting a spaghetti squash safely. You can probably do the same thing with cutting in circles like she mentions in the directions above. 🙂
★★★★★
Cristina at Ava's Alphabet says
October 3, 2016 at 9:24 pmThis recipe looks amazing. Yum! And such an interesting way to cook it too. Pinned and sharing. Thanks you for linking up at Family Joy Blog Link-Up Party this week.
Michelle says
October 2, 2016 at 4:20 pmSounds delish! ????
I just cut my first spaghetti squash recently (lengthwise). I was literally tired after that task!
I applaud you for multiple cuts!
Lol
I’ll muster the strength and try your way next time! ????
Michelle
Helen at the Lazy Gastronome says
October 2, 2016 at 11:25 amI’ve never cooked the squash in rings before – what a great idea! And the finished product looks amazing! Thanks for sharing on the What’s for Dinner Link up!
Sarah says
January 21, 2016 at 8:13 pmWe just tried this tonight as our first time trying spaghetti squash. It was delicious and much better than I expected 🙂 thank you for sharing!
Would you mind if I linked to this on my blog?
★★★★★
brandie says
January 22, 2016 at 5:31 amThank you, Sarah! Yes, you are more than welcome to link to the recipe (I only ask that the recipe not be republished on your blog or or anywhere else).
Kat Ryan says
November 17, 2015 at 6:02 pmOMG this was AMAZING!!!! All three of my picky girls ate seconds (which is huge in my house). Have you tried browning the butter first? Thanks for sharing
★★★★★
felicia | Dish by Dish says
September 24, 2015 at 9:38 amHi Brandie! This bacon parmesan spaghetti squash recipe looks amazing!
I’d love to include your recipe in a spaghetti squash roundup I’m doing for Parade Magazine this month.
If you’re fine with that, could I use one of your photos with a link back to your original post (https://homecookingmemories.com/bacon-parmesan-spaghetti-squash-recipe/)?
Let me know your thoughts, thanks!
Felicia
flgirl says
September 23, 2015 at 5:47 pmMade this for dinner tonight, we are big fans of spaghetti squash and this is our new favorite way to eat it. So yummy!!!
★★★★★
Sarah Eliza says
September 12, 2015 at 6:16 pmExciting!! I haven’t tried Spaghetti Squash THAT way before… and the recipe sounds amazing! Definitely pinning this. 🙂
Found you via OMHG’s WW.
Erin @ The Speckled Palate says
September 12, 2015 at 4:43 pmI absolutely LOVE the idea of this spaghetti squash… The combination of squash and bacon and parmesan just sounds heavenly, and we’re totally going to make this in my house soon.
Just wanted to stop by from the SITS Saturday Sharefest and say hello! Happy weekend to you!
Sarah R. says
September 11, 2015 at 4:53 amOh yum! it’s like Carbonara without the Carb. 😉 So glad you linked up at Snickerdoodle Sunday and hope to see your latest & greatest this weekend!
Sarah (Sadie Seasongoods)