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.

Recipe Summary

15 mins
1 hr
1 hr 15 mins
2 stuffed squash halves


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Cutting the stem off the spaghetti squash will make halving it lengthwise much easier.

Nutrition Facts

339 calories; protein 13.5g; carbohydrates 20.6g; fat 24.3g; cholesterol 38.8mg; sodium 691.2mg. Full Nutrition

Reviews (18)

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Most helpful positive review

Rating: 5 stars
The only thing I did different was replace fresh green beans with the spinach (I forgot it, or I would have used it). I microwaved the cut up beans 5-8 minutes and then cooked them with the bacon and onion I added at the last minute (ok, 2 changes). This was delicious and I will be making it again! Read More
22 Ratings
  • 5 star values: 22
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wow we loved the combination of flavors in this recipe! The blue cheese kick really seals the deal. I baked the spaghetti squash for only 35 minutes and it was cook thoroughly enough to my liking. The only change I would make next time is to increase the amount of mushrooms and spinach. Read More
Rating: 5 stars
I made it exactly as the recipe called for but I baked it in the microwave instead of the oven and it couldn't have been any better. It is the perfect side dish for a cold winter day and I may make it in the oven then when it's colder outside. Spaghetti squash is one of my favorite veggies and this just made my love of it stronger. Read More
Rating: 5 stars
No changes. I will definitely make again! It’s wonderful. Read More
Rating: 5 stars
very good. Had left over bacon so that saved some prep time. Used coconut oil instead of the bacon grease. Made 3 servings. Will definitely make it again. Read More
Rating: 5 stars
We loved it! I omitted mushrooms as my family doesn't care for them but it was amazing! I have made it twice so far and am making it tonight! Love it! Thank you so much. Read More
Rating: 5 stars
This recipe takes a little work but it's worth it!! Read More
Rating: 5 stars
This was awesome! I did add shrimp to mine Read More
Rating: 5 stars
I m loving this recipe! It is so good! Read More
Rating: 5 stars
I loved it! I made this because I have a vegetarian daughter so i didn't have bacon on it I added carrots and garlic. All 3 of my girls liked it. I added avocado as well after it was done cooking. Will definitely make again! Read More