Spaghetti squash is one of the most versatile fruits of the season. This savory squash has an uncanny resemblance of spaghetti, but without the simple carbohydrate load of pasta. Additionally, spaghetti squash is rich in folate, omega-3s, and potassium.

The rich taste of parmesan mixed with the flavor that comes with bacon makes this dish almost irresistible. 

Bacon Parmesan Spaghetti Squash


  • 1 large spaghetti squash
  • 1 pound nitrate-free bacon
  • 1/3 C butter cut into pieces
  • 1 C parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half, lengthwise, and remove seeds. Place cut side down on baking sheet and bake for 40-45 minutes, or until strands separate easily when scraped with a fork.
  3. While squash is baking, cut bacon into small pieces and cook in a skillet over medium heat until bacon is cooked and crispy. Remove bacon from skillet and set aside on a paper towel to drain grease.
  4. When squash is finished cooking, remove from oven and allow to cool for 5-7 minutes. Separate strands from inside of the squash using a fork and place in a mixing bowl.
  5. Add butter to spaghetti squash and toss. Stir in parmesan cheese and bacon. Season with salt and pepper & enjoy!