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Bacon Parmesan Spaghetti Squash

4.82 from 11 votes

Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish.

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Yield: 6 servings

Course: Side Dish

Cuisine: American

Ingredients

4 slices center cut bacon (sliced)
1 medium spaghetti squash (yields 3 cups cooked)
pinch Kosher salt
1 1/2 tablespoons 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.

Video

Nutrition

Serving: 1/2 cup, Calories: 109kcal, Carbohydrates: 5.3g, Protein: 6g, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 8.5mg, Sodium: 239mg, Fiber: 1g, Sugar: 2g

- WW Points: 4

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