Best Bacon Spaghetti Squash Recipes

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CHEESY BACON SPAGHETTI SQUASH



Cheesy Bacon Spaghetti Squash image

This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese

Steps:

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.

BACON AND CHEESE SPAGHETTI SQUASH BAKE



Bacon and Cheese Spaghetti Squash Bake image

This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.

Provided by gemini_goddess

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 6

Number Of Ingredients 7

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 ½ cups shredded extra-sharp Cheddar cheese, divided
¾ cup bacon bits
4 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
  • Grease a casserole dish.
  • Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
  • Bake in the preheated oven until heated through, about 45 minutes.
  • Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g

MUSHROOM & BACON SPAGHETTI SQUASH BOWL



Mushroom & Bacon Spaghetti Squash Bowl image

This spaghetti squash bowl has a light cream sauce, along with fresh sage and crispy bacon. I love spaghetti squash but get tired of having it with a tomato-based red sauce. This recipe will make you and your family excited about spaghetti squash again! - Emily Montgomery, Madison, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 medium spaghetti squash (about 4 pounds)
12 ounces bacon strips, cut into 3/4-inch pieces
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine or chicken broth
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
2 tablespoons chopped fresh sage
1/4 cup shredded Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1085mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 8g fiber), Protein 23g protein.

KETO SPAGHETTI SQUASH WITH BACON AND BLUE CHEESE



Keto Spaghetti Squash with Bacon and Blue Cheese image

Turn plain old spaghetti squash into a keto meal with the addition of bacon, mushrooms, spinach, and blue cheese. I like to double the blue cheese, especially when using a milder variety. Carbs in spaghetti squash can add up quickly, so use a small squash that's approximately 2 pounds.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 1h15m

Yield 2

Number Of Ingredients 9

1 small spaghetti squash
1 tablespoon olive oil
salt and ground black pepper to taste
4 slices bacon, cut into 1/2-inch pieces
1 (4 ounce) package mushrooms, sliced
1 clove garlic, minced
2 cups baby spinach
¼ cup sour cream
2 tablespoons crumbled blue cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Cut stem off the end of spaghetti squash using a sharp knife. Cut the squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
  • Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain bacon slices on paper towels.
  • Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add in the cooked bacon and spinach. Stir until spinach is wilted, 2 to 3 minutes. Add mushroom mixture to the bowl of squash. Mix in sour cream, salt, and pepper. Stir until filling is evenly combined.
  • Spoon filling back into the squash shells. Sprinkle each half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 20.6 g, Cholesterol 38.8 mg, Fat 24.3 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 9 g, Sodium 691.2 mg, Sugar 1.2 g

SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON



Spicy Garlic-Parmesan Spaghetti Squash with Bacon image

Mild and tender spaghetti squash partners up with garlic, Parmesan, bacon, and oregano, with a little kick from crushed pepper flakes. Quick, easy, and flavorful.

Provided by lutzflcat

Time 1h5m

Yield 2

Number Of Ingredients 10

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 teaspoons olive oil
2 slices bacon, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup grated Parmesan cheese
salt and ground black pepper to taste
1 teaspoon chopped fresh oregano
¼ teaspoon crushed red pepper flakes, or more to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
  • Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
  • Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
  • While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
  • Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
  • Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
  • Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 42.5 g, Cholesterol 62.4 mg, Fat 30.6 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 14.2 g, Sodium 689.9 mg, Sugar 0.3 g

CARAMELIZED ONION & BACON SPAGHETTI SQUASH



Caramelized Onion & Bacon Spaghetti Squash image

Make and share this Caramelized Onion & Bacon Spaghetti Squash recipe from Food.com.

Provided by KelBel

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs spaghetti squash
1/2 lb bacon
1 large onion, sliced
2 garlic cloves, minced
salt
pepper
parmesan cheese, to taste

Steps:

  • Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
  • Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
  • While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
  • Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
  • Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.

BACON AND SPAGHETTI SQUASH FRITTERS WITH ROASTED RED PEPPER SAUCE



Bacon and Spaghetti Squash Fritters with Roasted Red Pepper Sauce image

Sauteed spaghetti squash fritters with bacon served over a rich and creamy romesco sauce.

Provided by Farmland

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 45m

Yield 6

Number Of Ingredients 15

4 cups cooked spaghetti squash
6 slices Pure Farmland® Bacon - cooked, chopped, fat reserved
4 green onions, white part only, sliced thinly
2 eggs, lightly beaten
½ cup grated Parmesan cheese
⅓ cup all-purpose flour
2 roasted red peppers
4 plum tomatoes, roasted, skins removed
¾ cup almonds, toasted
4 cloves roasted garlic
2 tablespoons sherry vinegar
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
½ cup olive oil
Salt and pepper, to taste

Steps:

  • Bacon-Spaghetti Squash Fritters: Place spaghetti squash in large bowl. Add bacon, green onions, eggs, and cheese. Stir to combine. Add flour and mix until combined. Form into patties and reserve.
  • Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2 to 3 minutes per side.
  • Romesco Sauce: Place all ingredients except oil, salt, and pepper in food processor and pulse to combine. Slowly add in olive oil and season with salt and pepper. Serve alongside the fritters.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 21.2 g, Cholesterol 78.1 mg, Fat 35.5 g, Fiber 5 g, Protein 11 g, SaturatedFat 4.9 g, Sodium 283.8 mg, Sugar 6 g

LOW- CARB SPAGHETTI SQUASH CARBONARA WITH BACON & TOMATO



Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato image

Sorry, I had not tried this recipe be for I posted it. When I did it really wasn't that good, in fact I had to throw it out. If I could delete it I would.

Provided by Marlitt

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 large spaghetti squash
8 slices bacon, chopped
2 tablespoons butter
1 garlic clove, minced
4 eggs, beaten
1/3 cup fresh parsley
2 large tomatoes, diced
1/2 cup parmesan cheese, grated
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • In a large stock pot, fill with enough water to cover squash.
  • Cook until done, about 25 minutes.
  • Meanwhile, in large fry pan, fry bacon until crisp.
  • Remove bacon and set aside.
  • Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
  • When squash is cooked and cooled enough to handle.
  • Cut the squash lengthwise and scrap another pan.
  • Add butter mixture, eggs, cheese and parsley and give it a good toss.
  • Stir over low heat until mixture is slightly thickened.
  • Stir in tomatoes and bacon.
  • Add salt and pepper to taste.
  • Serve immediately sprinkled with Parmesan cheese.

Nutrition Facts : Calories 447.3, Fat 36.2, SaturatedFat 14.8, Cholesterol 270.8, Sodium 742.5, Carbohydrate 12.4, Fiber 1.3, Sugar 3, Protein 19

BACON SPAGHETTI SQUASH



Bacon Spaghetti Squash image

Spaghetti squash is known as "the fun squash" because it's so different from any other type of squash you are going to cook. There are also so many different things you can do with it. This is a basic preparation.

Provided by Dancer

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 lbs spaghetti squash
1/4 teaspoon garlic powder
olive oil
3 slices cooked bacon, crumbled

Steps:

  • Cut the squash in half and carefully remove the seeds.
  • You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do).
  • Turn upside down in a baking pan.
  • Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for this sized squash).
  • Let cool until the squash can be handled and then carefully remove the inside of the squash.
  • They will come out in threads that look and act much like cooked spaghetti (thus, the name).
  • There will be a much larger volume of strands than you think!
  • Cook several pieces of bacon very crisp and chop into bacon bits.
  • In a skillet, heat some olive oil and/or butter.
  • Add the spaghetti squash threads.
  • Toss with spices as desired and the bacon bits.
  • Heat through and serve.

Nutrition Facts : Calories 121, Fat 4.1, SaturatedFat 1.2, Cholesterol 6.6, Sodium 186.9, Carbohydrate 19.8, Protein 4.1

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON RECIPE



Creamy spaghetti squash with fresh peas and bacon Recipe image

Provided by BobN

Number Of Ingredients 7

1 spaghetti squash
5 slices of bacon (diced)
2 cups fresh (or frozen) petite peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz cream cheese
1/2 cup Parmesan cheese, plus extra for topping

Steps:

  • 1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. 2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) 3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. 4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.

BAKED CHEESY BACON SPAGHETTI SQUASH



Baked Cheesy Bacon Spaghetti Squash image

You can bake the squash in the oven but the microwave is faster.

Provided by Sherry Breaux

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 10

1 medium spaghetti squash
2 Tbsp extra virgin olive oil
2 - 3 medium roma tomatoes, chopped small
4 slice bacon, cooked crispy and crumbled
1/4 c fresh basil, sliced thin
1 c low fat mozzarella cheese, shredded
2 tsp sea salt, divided
1 tsp cayenne pepper, divided
1 tsp garlic powder, divided
1/2 c feta cheese, crumbled

Steps:

  • 1. Slice the spaghetti squash in half lengthwise down the middle using a large, sturdy knife. Remove the seeds and some of the center strings.
  • 2. Take one of the halves and put it cut-side-up in a close-fitting microwave dish (such as an oval casserole.) You want it to be as stable and as level as possible. If it isn't, cut a very thin strip of skin from the bottom.
  • 3. Pour 1/2 cup water into the hollow of the squash itself then place the other half on top cut-side-down. Carefully place it in the microwave and cook on full power.
  • 4. A small squash (under 1 1/2 lbs) will take about 11 minutes to cook. Test for doneness by squeezing the top half gently (wear an oven mitt for this!) If it's soft, it's likely to be done. Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow (as opposed to opaque yellow-white). Drain any remaining water (there may not be any) and fluff the strands with a fork.
  • 5. Place the squash, open side up on a cookie sheet. Leave the squash in the skin.Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
  • 6. Add the tomatoes, bacon and fresh basil into the squash, mix and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Remove and sprinkle with Feta cheese
  • 7. Allow to cool for 5 minutes before serving

CHEESY NINJA FOODI SPAGHETTI SQUASH WITH BACON



Cheesy Ninja Foodi Spaghetti Squash with Bacon image

This quick Ninja Foodi spaghetti squash recipe has "cheesy" in its name for a reason—stir in any kind you have in your fridge. -Jean Williams, Stillwater, Oklahoma

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Swiss cheese, divided

Steps:

  • Halve squash lengthwise; remove and discard seeds. Place wire rack with handles and 1 cup water into inner pot of large multi-cooker. Place squash on rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start., Quick-release pressure. Remove squash, rack and water from inner pot; wipe dry. Separate squash into strands with a fork., Press saute function; select pork setting. Press timer; set to 15 minutes. Add bacon; cook and stir until almost crisp. With a slotted spoon, remove bacon to paper towels. Stir butter, brown sugar, salt and pepper into drippings. Add squash. Cook and stir until heated through. Press cancel. Stir in 1/2 cup cheese. , Transfer squash mixture to a 1-1/2 qt. baking dish; top with bacon and remaining cheese. Clean inner pot. Place dish on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select custom. Press timer; set to 7 minutes. Start. Cook until cheese is melted.

Nutrition Facts : Calories 409 calories, Fat 28g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 655mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 12g protein.

PALEO SPAGHETTI SQUASH WITH SPINACH AND BACON CREAM



Paleo Spaghetti Squash with Spinach and Bacon Cream image

A rich pasta dish for paleo dieters and anyone who craves a pasta alternative to the classic Alfredo.

Provided by Angela Sackett Superhotmama

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 12

½ pound bacon
1 tablespoon bacon drippings
1 large spaghetti squash, halved and seeded
¼ cup water
1 large onion, coarsely chopped
1 eggplant, chopped
1 clove garlic, minced, or to taste
1 teaspoon Italian herb blend
1 (14 ounce) can coconut milk
2 cups fresh spinach leaves
salt and ground black pepper to taste
2 tablespoons nutritional yeast, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Leave 1 tablespoon bacon drippings in the skillet.
  • Place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water. Microwave on high until squash is steaming and tender, 10 to 12 minutes. Using a fork, scrape spaghetti squash strands from skin. Set aside in a large serving dish and keep warm.
  • Cook and stir onion and eggplant in remaining bacon drippings in a large skillet over medium heat until the onion turns translucent and eggplant is tender, 8 to 10 minutes. Stir in garlic and Italian herb blend. Add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes. Remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth.
  • Return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach. Simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes. Pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste.

Nutrition Facts : Calories 502.2 calories, Carbohydrate 48.3 g, Cholesterol 20.4 mg, Fat 31.8 g, Fiber 8.1 g, Protein 16.3 g, SaturatedFat 21.7 g, Sodium 543.1 mg, Sugar 4.9 g

PRESSURE-COOKER CHEESY BACON SPAGHETTI SQUASH



Pressure-Cooker Cheesy Bacon Spaghetti Squash image

This quick casserole is called "cheesy" for a reason. Stir in any kind you have on in the fridge. -Jean Williams, Stillwater, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese

Steps:

  • Halve squash lengthwise; remove and discard seeds. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place squash, cut side down, on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Remove squash, trivet and water from cooker., Select saute setting and adjust for medium heat; add bacon, stirring occasionally, and cook until crisp. With a slotted spoon, remove bacon to paper towels; reserve drippings. Stir in butter, brown sugar, salt and pepper. Separate squash strands with a fork and add to cooker; toss and heat through. Press cancel. Transfer to a serving bowl; stir in cheese. Top with bacon.

Nutrition Facts : Calories 383 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 643mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON



Creamy Spaghetti Squash with Fresh Peas and Bacon image

How to make Creamy Spaghetti Squash with Fresh Peas and Bacon

Provided by @MakeItYours

Number Of Ingredients 7

1 Spaghetti Squash
5 Slices of Bacon (Diced)
2 cups fresh (or frozen) petite peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz cream cheese
1/2 cup Parmesan Cheese, plus extra for topping

Steps:

  • Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water.While squash is cooking, add Bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.
  • minutes into final cook time, add parmesan, and give mixture a good stir to make sure the cheese coats the 'pasta'. Top with a bit of shaved parmesan, and enjoy!

SPAGHETTI SQUASH W/BACON, SPINACH, AND GOAT CHEESE



Spaghetti Squash w/Bacon, Spinach, and Goat Cheese image

The method for the cooking the squash is just a suggestion. Use your favorite way to cook it and then continue with rest of recipe.

Provided by Mikekey * @Mikekey

Categories     Other Main Dishes

Number Of Ingredients 8

1 medium spaghetti squash
1 tablespoon(s) olive oil
- salt and pepper, to taste
6 slice(s) bacon, cut into 1-inch pieces
1 tablespoon(s) red wine vinegar
1 tablespoon(s) pure maple syrup
1 bag(s) (5 oz) baby spinach
2 ounce(s) goat cheese (chevre), crumbled

Steps:

  • Preheat oven to 400F and line a large rimmed baking sheet with parchment paper.
  • Cut about half an inch of the top and bottom of the squash and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Discard seeds. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then turn the rings over and season again.
  • Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It'll be easier to handle if you let it cool for 10 minutes before taking it apart.
  • Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  • When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. loosening all of the caramelized bits of bacon. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there's room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  • Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  • Divide between two plates and serve immediately.

SPAGHETTI SQUASH WITH APPLES, BACON, AND WALNUTS



Spaghetti Squash with Apples, Bacon, and Walnuts image

I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. -Jeff Tori, Johnstown, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium spaghetti squash
1 teaspoon ground cumin
8 bacon strips, chopped
8 green onions, sliced
2 tablespoons butter
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 medium apple, peeled and chopped
1 cup apple cider or juice
2 tablespoons maple syrup
1/2 teaspoon salt
1 dash pepper
1/2 cup chopped walnuts, toasted
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes., When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.

Nutrition Facts : Calories 314 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 482mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.

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