This roasted spaghetti squash is topped with bacon, garlic, and Parmesan for a simple family friendly dinner. Let me show you how to cook spaghetti squash that your whole family will devour!
Alright, look…I know that I’m here to share family-friendly, kid-friendly, easy peasy recipes for busy moms.
Then I go and throw up a roasted spaghetti squash recipe. If you’re side-eyeing me like, yeah right, my kids aren’t going to eat this…well I feel ya.But have you TRIED? Because y’all, my kids LOVE roasted spaghetti squash.
Sure, it took a bit of selling when they first saw the dish, but after that first bite they were all in…probably thanks, in part, to the bacon and Parmesan. 😉
Cooking spaghetti squash is easy and so tasty!
It’s beyond simple to roast a spaghetti squash.
The hardest part is cutting it in half…use a sharp knife and lots of muscles. Many people will even poke holes with a fork in a circle around the squash and then microwave it for 5 minutes. Makes it much easier to cut this way!
Scrape out the seeds from the center of the squash and place it cut side down on a greased baking sheet.
Roast for about 45 minutes and then use a fork to scrape out long strands of ‘noodles.’
Spaghetti squash with bacon:
Once your noodles are all scraped out, fry up a little bacon, add some garlic, and toss with your squash.
Season with salt and pepper and top it all of with some shaved Parmesan.
The squash has this slightly sweet, earthy flavor that pairs so well with the bacon and Parmesan!
This is so filling and would easily feed my family of four as a main dish. Add in a salad with homemade Italian dressing and some garlic bread, and you have a healthy, scrumptious dinner.
You should try this spaghetti squash casserole too!
I can’t wait to experiment with more spaghetti squash recipes. It has such a great earthy flavor and it’s really quite easy to prepare. Love it!!
For more of my favorite fall recipes, check out this pumpkin bread, turkey chili, and baked spaghetti!
Spaghetti Squash with Bacon, Garlic, and Parmesan
- 1 spaghetti squash around 4 pounds
- 4 slices bacon diced
- 3 cloves garlic chopped
- Parmesan cheese shaved or grated, as much as you like
- Salt and pepper to taste
- Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray or olive oil.
- Wash the spaghetti squash and slice off the end with the stem. Stand it up with the flat cut side down. Slice the squash in half lengthwise. (Use your muscles, squash can be difficult to cut!)
- Scrape the seeds from the center of the squash and discard (or save for roasting and eating as a snack). Sprinkle the inside of the squash with salt and pepper.
- Place on the prepared pan cut side down and bake for 30-45 minutes or until a sharp knife can be easily inserted with only a little resistance.
- Set aside.
- Fry the bacon over medium heat until crisp. Add the garlic to the bacon and continue cooking one minute or until fragrant.
- Use a fork to scrape the flesh from the squash in long strings. Place in a bowl.
- Add the bacon and garlic to the bowl of squash. You can drain the bacon first or add the grease right to the squash if you're feeling naughty.
- Salt and pepper to taste and sprinkle on some Parmesan cheese.
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