Roasted Spaghetti Squash with Bacon and Parmesan

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2 lb. spaghetti squash

olive oil


1 t. butter

2 strips bacon, cooked and crumbled

freshly shredded parmesan cheese


1. Wash the outside of the squash then cut in half lengthwise. Use a spoon and remove the seeds. Drizzle each half with olive oil and rub over the flesh, season with a little salt. Place on a baking sheet lined with tinfoil flesh side up.

2. Bake in a 425 degree oven for 55 minutes. Remove and shred the squash with a fork. Divide the butter between the two halves and stir to melt. Sprinkle each with half of the bacon and top with a little shredded parmesan cheese. Season to taste with a little more salt.

Bon Appetit!

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