Spicy Garlic-Parmesan Spaghetti Squash with Bacon

Name: Spicy Garlic-Parmesan Spaghetti Squash with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 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; 0.5 cup grated Parmesan cheese; salt and ground black pepper to taste; 1 teaspoon chopped fresh oregano; 0.25 teaspoon crushed red pepper flakes, or more to taste; 2 tablespoons grated Parmesan cheese

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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.

Recipe by lutzflcat

Published on October 22, 2020

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hrs 5 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Cook's Note:

As an option, you also may serve the finished spaghetti squash in the squash shells.

Nutrition Facts (per serving)

486	Calories
31g	Fat
43g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 486
% Daily Value *
Total Fat 31g	39%
Saturated Fat 14g	71%
Cholesterol 62mg	21%
Sodium 690mg	30%
Total Carbohydrate 43g	15%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 17g
Vitamin C 14mg	71%
Calcium 425mg	33%
Iron 2mg	13%
Potassium 732mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.