I got this recipe from my mother-in-law. Even my two young sons love this dish, despite their aversion to all things vegetable! Delicious served with a green salad and crusty bread. This can also be frozen for up to a month. I often buy a large squash, double the sauce, and make a second batch to freeze. Cover with a layer of plastic wrap, then a layer of foil and freeze. Defrost overnight in the fridge and bake as directed.

Jenny

Recipe Summary

prep:
20 mins
cook:
2 hrs 5 mins
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray.

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  • Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet.

  • Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes.

  • Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat.

  • Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt.

  • Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes.

  • Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture.

  • Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.

Nutrition Facts

191 calories; protein 7.7g 15% DV; carbohydrates 17g 6% DV; fat 7.1g 11% DV; cholesterol 13.5mg 5% DV; sodium 553.1mg 22% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2014
I have made spaghetti squash with sauce before but never twice baked until now. It is the key to melding the favors and reducing the liquid from the squash. So thank you for that! I used a good bottled sauce instead of from scratch as in the recipe and it was still delicious. Read More
(16)

Most helpful critical review

Rating: 3 stars
11/14/2014
We are not big fans of onion so I only used half the amount called for. I still felt like there were too many onions for how much squash and tomatoes there were but maybe that is only the opinion of someone who feels the way I do about that ingredient! I also think more squash is needed to match up to how much tomatoes and sauce there are. If I were to make this again I would use 2 squashes instead of just one (and then also a bigger pan to fit it too!) I have some leftovers in the fridge that I am planning on mixing with some pasta as I think the flavors would go great as a kind of pasta sauce. Read More
(4)
53 Ratings
  • 5 star values: 34
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2014
I have made spaghetti squash with sauce before but never twice baked until now. It is the key to melding the favors and reducing the liquid from the squash. So thank you for that! I used a good bottled sauce instead of from scratch as in the recipe and it was still delicious. Read More
(16)
Rating: 5 stars
12/01/2014
Since I don't eat meat I skipped the bacon and instead added sautéed brussel sprouts, broccoli and green pepper to the sauce. I also used a half jar of leftover spaghetti sauce in place of some of the canned tomatoes. This is now my favorite way to make spaghetti squash! Read More
(11)
Rating: 5 stars
09/22/2014
Made this recipe last night and followed the instructions exactly. What a fabulous dish! We had this as a side with a roasted chicken and everyone loved it. It was easy to make and tasted divine. I did cook my spaghetti squash in the microwave for 15 minutes (pierced with a knife several times) instead of doing it in the oven. Then I let it cool until I was ready to use it. I will definitely be making this again! Read More
(9)
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Rating: 5 stars
11/20/2016
This is delicious and I will make it again. I made modifications. I sautéed an onion in olive oil and then added a 28 oz can of chopped tomatoes. After it was heated I added some fresh basil leaves and the spaghetti squash. Once it was all heated again I added 3/4 of it in a baking pan and added a layer of shredded mozzarella and Parmesan cheese. Then I added the rest of the spaghetti squash mixture. On top I added the rest of the bag of shredded mozzarella and some Parmesan cheese. Absolutely delicious! Read More
(7)
Rating: 4 stars
03/26/2015
My husband cooked this according to the recipe. Only adaption he made was to use ground turkey in place of the bacon and fresh chopped tomatoes in place of the canned--basically a spaghetti sauce--and it turned out yummy. This recipe is a keeper and we will use it again when the squash comes up for harvesting. Read More
(5)
Rating: 3 stars
11/14/2014
We are not big fans of onion so I only used half the amount called for. I still felt like there were too many onions for how much squash and tomatoes there were but maybe that is only the opinion of someone who feels the way I do about that ingredient! I also think more squash is needed to match up to how much tomatoes and sauce there are. If I were to make this again I would use 2 squashes instead of just one (and then also a bigger pan to fit it too!) I have some leftovers in the fridge that I am planning on mixing with some pasta as I think the flavors would go great as a kind of pasta sauce. Read More
(4)
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Rating: 5 stars
09/29/2016
I did not change a thing!! It was delicious! Read More
(4)
Rating: 5 stars
12/11/2016
I LOVE this dish! made it as my first attempt with spaghetti squash (yeah I know what is wrong with me?). Always loved squash made any type of way except "sweet". So easy to prepare and I love how it retains the texture after baking. For those experiencing extra water I do suggest folks allow the sauce to evaporate/simmer thoroughly. Already planning to have this again. Thank you "NANCY"!!! Read More
(4)
Rating: 5 stars
02/09/2015
We have gone grain free and this recipe is perfect as a side dish or add ground meat/sausage for main course. I did use a two pound jar of grain free marinara sauce with a large squash when I was short on time. Also like to mix some cheese into the squash mixture and on top. Thanks for the recipe! The Honey Lady Read More
(3)