Spaghetti Squash Parmesan with Bacon

Spaghetti Squash Parmesan Bake

Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it!  The bacon and onion really GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the shell for its own “bowl” for festive occasions!   One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  This is suitable for all phases of Atkins and Keto diets.

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½ large spaghetti squash (yields about 4-5 c. cooked threads)

4 slices bacon, chopped fine

3 oz. chopped onion

1/3 c. grated Parmesan cheese

Dash salt

¼ tsp. pepper

DIRECTIONS:  Cut a large spaghetti squash in half.  Remove seeds with a spoon and discard them. Place one half of the squash face down in glass baking dish, reserving the second half for some other use.  Surround with with ½” water and microwave 13-15 minutes.  Drain off water, invert, remove/discard seeds (or feed to the birds in your yard🙂 ) and fork out the threads into the same dish.  If you prefer to roast your squash:  after you cut and seed the squash, add 2 cups water (1/2 inch deep) to a ceramic casserole dish; add squash face up and place in a 375 degree F oven for 45 minutes.  Then cover for 10 minutes with foil.  Fork out the threads onto a plate. Meanwhile, in a non-stick skillet, brown bacon bits and onion until bacon is done and onion is tender.   Sprinkle salt, pepper and Parmesan on top of squash.  Then spoon into the empty squash shell.  Spread onion/bacon mixture evenly on top.  Microwave 5 minutes on high, or bake in oven at 350º for 20 more minutes.

NUTRITIONAL INFORMATION: Makes 4 servings each containing:

107 calories

6.7 g  fat

4.8 g  carbs, .8 g  fiber, 4.0 g  NET CARBS

7.1 g  protein

429 mg sodium

8 comments on “Spaghetti Squash Parmesan with Bacon

    • I’m not familiar with any way to tell, Shianne. But I’ve never bought one that didn’t cook up nicely. I think once they are yellow and of a certain size in the farmer’s field, they’re ready. I have let one sit around too long and when I cooked and opened it up, some of the seeds were starting to spout. But the edible threads tasted just fine.🙂


  1. Going to try this as every recipie from you has been great. I must say though that I am skeptical to four slices of bacon for four servings🙂. Just doesn’t seem enough!


    • Remember, it’s not an entree……just a side dish. But go for broke and add more if you like! I can’t believe these words are passing from a low-carbers lips, but I’m finding the older I get, the heavier I find bacon and I’m using less than I once did. I’m delighted you are enjoying other recipes as well.🙂


    • Not aware of any other name for them, though there might be one. Some countries don’t grow them, I understand. Canadians can’t get them; Europeans say they can’t get them. The are easy to grow they tell me, if you can get seeds through the seed company mail order booklets. Just Google for photos of them, Denise. The inner flesh forks up into little threads when cooked.


    i do love the spaghetti squash and this is one i have not tried..
    we grew several this year so i am always looking for a new way to cook them
    have a blessed day
    sheila in ga


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