Dinner
Bacon Parmesan Spaghetti Squash
Crispy bacon and roasted spaghetti squash strands glisten with olive oil, each bite delivering smoky richness and the sharp, nutty bite of Parmesan.
- Total
- 1 hr 16 min
- Prep
- 5 min
- Cook
- 1 hr 11 min
- Serves
- 6
Nutrition per Serving
- Calories
- 109
- Protein
- 6g
- Carbs
- 5g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 239mg
Ingredients
- 4 slices center cut bacon (sliced)
- 1 medium spaghetti squash (yields 3 cups cooked)
- pinch Kosher salt
- 1 1/2 tbsp extra virgin olive oil
- 1/2 cup course grated Parmigiano Reggiano
- fresh black pepper (to taste)
Instructions
- Heat a medium skillet over medium heat.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel with a slotted spoon.
- Preheat oven to 400F degrees.
- 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. 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.
- When soft, transfer to a bowl and combine with olive oil, parmesan, and bacon.