Bacon-Parmesan Spaghetti Squash Recipe (2024)

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ThisBacon-Parmesan Spaghetti Squashrecipeis a deliciously easy side dish – it mighteven turn a reluctant spaghetti squash eater into a fan.

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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 aboutspaghettisquash, 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.

Ingredients needed to make Bacon-Parmesan Spaghetti Squash:

Cooking Equipment needed for Bacon-Parmesan Spaghetti Squash:

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 thatI 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 behandled, remove the shell from each ring and use a fork and scrape the spaghetti squash strands toloosening and separate them. Place the strands intoa 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 theParmesan cheese and the baconpiecesuntil everything iscombined 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 sidedish 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.

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Bacon-Parmesan Spaghetti Squash Recipe (6)

Bacon-Parmesan Spaghetti Squash

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5 from 8 reviews

  • Author: Brandie Valenzuela
  • Yield: 6 -8 servings 1x
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Description

ThisBacon-Parmesan Spaghetti Squashrecipeis a deliciously easy side dish – it mighteven turn a reluctant spaghetti squash eater into a fan.

Ingredients

Scale

  • 1 pounds large spaghetti squash (about 4 1/2)
  • 1 pound bacon
  • 1/2 cup butter . cut into pieces (1 cube – 8 tablespoons)
  • 1 cup shredded parmesan cheese
  • Salt and pepper (to taste)

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Recipe Card powered byBacon-Parmesan Spaghetti Squash Recipe (7)

I’m sharing myBacon-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:

Bacon-Parmesan Spaghetti Squash Recipe (2024)

FAQs

Do you have to cut spaghetti squash in half before cooking it? ›

You need to cut your spaghetti squash in half before cooking it. Don't let spaghetti squash's hard shell scare you!

How do you keep spaghetti squash from getting soggy? ›

Try roasting the squash cut side down at a lower temperature for a little longer. I have found that spaghetti squash will be mushy on the outside and more firm on the inside if they are cooked at too high of a temperature.

Why is my spaghetti squash so hard to cut open? ›

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

What happens if you don't poke holes in a spaghetti squash? ›

Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

Why is my spaghetti squash mushy after cooking? ›

Don't Overcook!

You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy.

Should spaghetti squash be crunchy when cooked? ›

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

Why did my spaghetti squash turn to mush? ›

It's easy to end up with mushy spaghetti squash noodles. Here are some tips to avoid this! Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch.

Can spaghetti squash be too hard? ›

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two.

Why is my spaghetti squash still crunchy? ›

When it hasn't been cooked long enough, the flesh won't release like noodles, causing them to be crunchy and unpleasant. To check the doneness of spaghetti squash, pierce the squash with a fork. If the flesh flakes off like spaghetti noodles, give it a taste to make sure the texture is soft and isn't overly crunchy.

Why does spaghetti squash make me so full? ›

Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen.

How to cut a spaghetti squash in half without? ›

Cut the top and bottom off of your spaghetti squash. This will take some strength but it is the best way to cut it in half. Then sit it upright on the flat surface you just created by cutting off the bottom - now you should be able to easily cut it down the middle because the inside flesh is exposed.

How to soften spaghetti squash to cut in half? ›

Cook in the microwave for 4 to 5 minutes on high to soften (you MUST make slits before putting it in the microwave to let steam escape). Remove the squash from the microwave, using a dish towel or oven mitt. Cut the squash in half lengthwise along the slits you made, and slice off the stem.

Can you bake a whole spaghetti squash? ›

If you have a normal spaghetti squash that is about the size of a football, 350°F is just fine.] After an hour, I turn off the heat and let the squash continue baking in the residual heat for 15-30 minutes. You can tell if it is done if a small thin knife sticks into the squash as easily as room temperature butter.

Is it okay to eat a whole spaghetti squash? ›

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

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