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Bacon, Spaghetti Squash, and Parmesan Fritters

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spaghetti squash cakes, parmesan fritters, bacon fritters

Bacon Spaghetti Squash & Parmesan Fritters – need I say more?

bacon recipes, spahgetti squash recipes, how to cook spaghetti squash, gluten free fritters

This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?

Bacon spaghetti squash fritters


To make these spaghetti squash cakes, you will need to precook the spaghetti squash in the oven as described in the instructions below.   IMPORTANT STEP:   After you baked the squash, cooled it, and scraped it with a fork to remove the flesh in long strands,  wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink.  Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

After the above step, making these fritters is a breeze!  So delicious and easy to make!  Just mix the pre-cooked spaghetti squash with eggs, bacon, freshly grated Parmesan cheese, a little bit of flour, and drop them by tablespoonfuls onto a heated frying skillet:

frying Bacon spaghetti squash fritters

It’s very important that you get your skillet very hot before adding oil and then fritters.  If you get your skillet very hot, then the fritters will not stick no matter how soft they are.  Making fritters is a lot like making crepes in terms of how hot you want to get your skillet for the very first batch of fritters.    Then, after cooking for a couple of minutes, flip them over:

cooking Bacon spaghetti squash fritters on the opposite side

And cook for 1-2 more minutes more. That’s it! Little spaghetti squash cakes are done!

Bacon spaghetti squash fritters

They are especially good when served with a dollop of Greek yogurt (or sour cream) on top:

Bacon spaghetti squash fritters with Greek yogurt, Greek yogurt recipes

Bacon, Spaghetti Squash, and Parmesan Fritters

Total Time: 40 minutes

Yield: 4 servings (8 fritters)

Serving Size: 2 fritters

Bacon, Spaghetti Squash, and Parmesan Fritters


  • 2 eggs
  • 1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
  • 3 cups spaghetti squash, cooked and wringed out (see instructions below)
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 + 1/8 teaspoons salt
  • 3 green onions, chopped
  • 5 bacon strips, cooked, drained of fat, and chopped
  • 2 tablespoons olive oil
  • For garnish:
  • 2 green onions, chopped
  • dollop of Greek Yogurt


    The recipe required 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3 of a whole spaghetti squash. First 3 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance):
  1. Preheat oven to 425 Fahrenheit.
  2. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
  3. Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
  4. Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
  5. Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
  6. Now, on to how to make fritters:
  7. In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
  8. Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
  9. Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).

Did you notice that the above recipe was gluten free? For more good gluten free recipes, check out my GLUTEN FREE SAVORY RECIPES board on PINTEREST:

Follow my Gluten Free Savory Recipes board on Pinterest



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{ 122 comments… add one }
  • ahu @ ahueats September 14, 2014, 10:08 am

    Julia – YUM! These look crunchy and delicious, and what kid could resist that adorable stack of fritters!

  • Annie September 14, 2014, 10:15 am

    I’ve taken to cooking my spaghetti squash in the slow cooker. Poke a few holes, set in on low, et voila! Easy to then cut open, discard the seeds, and pull with a large fork into ‘noodles.’ Can’t wait to try your recipe!

  • Loupy September 14, 2014, 2:02 pm

    Wow these look delicious. I can’t wait to make them. Wish I didn’t have to wait to get to the store to buy the squash. Thanks so much for sharing this recipe. I know my husband and I will love it!

    • Julia September 15, 2014, 3:01 pm

      Loupy, thanks for stopping by and commenting! Yes, sometimes it’s so hard to make yourself go to a store to get just that ONE missing ingredient. 🙂

  • cheri September 14, 2014, 3:59 pm

    Hi Julia, love these fritters, they look amazing!

    • Julia September 15, 2014, 3:01 pm

      Thanks, Cheri!

  • Pamela @ Brooklyn Farm Girl September 14, 2014, 4:05 pm

    I need these fritters to get in my belly ASAP!

  • Jen September 14, 2014, 6:37 pm

    How is the spaghetti squash cut up? Is it diced? Thanks

    • Julia September 15, 2014, 2:49 pm

      Jen, the spaghetti squash should be baked first, and then just scrape squash with a fork to remove flesh in long strands and transfer to a bowl. After spaghetti squash is baked – you won’t be able to dice it as the flesh itself is just long strands that you scrape out. It’s not like butternut squash.

  • Matt @ Runner Savvy September 14, 2014, 8:13 pm

    Oh man this looks freaking delicious!

  • Matt Robinson September 15, 2014, 12:50 am

    Absolutely awesome, my kids would love these too!! They would be fun to waffle:)

    • Julia September 15, 2014, 3:02 pm

      Yes, kids love these! Adults, too. 🙂

  • sarah k @ the pajama chef September 15, 2014, 3:20 pm

    i posted a spaghetti squash recipe today too! these fritters are so fun 🙂

  • Lindsey @ American Heritage Cooking September 15, 2014, 11:17 pm

    I pinned these yesterday on my phone and I just had to hop on over to get better look! Jules – such an amazing idea using spaghetti squash in a fritter! I can’t even. So smart. I can’t wait to try these.

  • Chris @ The Café Sucré Farine September 16, 2014, 11:22 am

    What unique and delicious looking fritters. I love that you used spaghetti squash. I just don’t have enough recipes using that fun squash.

  • Ashley September 17, 2014, 9:46 pm

    I’ve been all about the butternut squash lately but have been overlooking spaghetti squash! Silly me. These fritters sound fantastic!

  • Juliana September 17, 2014, 10:39 pm

    I love these fritters with spaghetti squash…and yes bacon just sounds even better…
    Hope you are enjoying your week Julia 😀

  • Cherie October 4, 2014, 11:30 am

    Do these reheat well? Making for Bunko party would like to make batches ahead and reheat?? Ideas?

    • Julia October 6, 2014, 3:08 pm

      Yes, these reheat well. I’ve made them and then ate some of them 2 days later – just heated them up in a microwave. They were great!

  • Melinda October 5, 2014, 4:40 pm

    is there a substitute that can be used in place of the flour to make these low carb?

    • Julia October 6, 2014, 3:07 pm

      Hi Melinda, I think only flour. combined with eggs, will hold these together, and it’s only 1/3 cup flour – so this dish is already low carb. 🙂

    • Bryan November 2, 2014, 2:44 pm

      Melinda these are fantastic! It is worth spending some time experimenting to cut the carbs. I upped the cheese and onions by 1/2 and added an egg yolk. You have to be careful and patient let a good crust form then flip – don’t make them to thin, and most will hold together. I am still working on getting them where I want them.

      These are also great made from leftover Spaghetti Squash Carbonara

    • Christy Moon-Smith August 5, 2017, 4:36 pm

      I was thinking the same thing…Panko?

      • Julia November 3, 2017, 8:22 pm

        Some other commenters also suggested using cashew meal or coconut flour. Not sure if it would make these lower in carbs, but at least these are some suggestions to consider.

  • LB October 12, 2014, 3:10 pm

    Hi Julia, these look fantastic. I’m just wondering, do they reheat well? I’d like to make them in advance, take to my sister’s house and reheat in the oven. Thanks

    • Julia October 14, 2014, 2:57 pm

      LB, yes these reheat well. I kept them refrigerated for 2 days and then used microwave to heat them up. Heating them up on lower heat setting in the oven should work perfectly!

  • Tina October 13, 2014, 3:25 pm


    Thank you so much for the great idea!!! I grew a lot of spaghetti squash this year and can’t wait to make them. Can you freeze them?

    • Julia October 14, 2014, 2:59 pm

      Tina, I am so jealous – you grow your own spaghetti squash?! I’ve never frozen these so I am not sure. I did refrigerate them successfully. Because these are basically thick pancakes – I think they should freeze well after they are completely cooled.

  • Kathy October 18, 2014, 7:14 pm

    OMG! Julia these are the bomb! Just finished making these and yum! I didn’t have green onions so used red onions which r my fave! So delish! Topped with sour cream mixed with dill…thanks for the recipe!

    • Julia October 22, 2014, 3:05 pm

      Kathy, I am so glad you liked them! I love them so much too, just made them recently and ate them all by myself. 🙂 Sour cream mixed with dill sounds delicious!

  • Kim October 20, 2014, 4:31 pm

    Oh holy hell these are amazing. I just finished making them for lunch and I’m not ashamed to say that I am going to singlehandedly eat the entire plate. Thank You. Thank You. Thank You!

    • Julia October 22, 2014, 3:06 pm

      Kim, you’re very welcome! You’re not the only one who likes to eat these all by herself – I made a batch a couple of weeks ago, and ate all of them by myself in the matter of 3 days without sharing.

  • Judy October 23, 2014, 1:54 am

    Hey, Girlie! You’ve got two hungry males hanging out around there! How did you ever manage to keep these yummy looking things out of their clutches? These look awesome!!!

    • Julia October 27, 2014, 3:08 pm

      Thank you, Judy! Everybody loves these fritters – they are really good! Sometimes I just make them for myself, without sharing. 🙂 They are so convenient to eat in the morning!

  • Sabrina October 28, 2014, 9:24 am

    I made these this morning for my morning breakfast. Topped them with an over easy egg. Hands down my favorite breakfast and there are plenty of leftovers for multiple breakfasts this week! Thank you!!!!

    • Julia November 3, 2014, 3:05 pm

      Sabrina, I am so glad you liked these! They’ve been my favorite breakfast too!

  • Liz @ spades, spatulas, and spoons October 28, 2014, 12:27 pm

    These look wonderful! What a wonderful fall appetizer with a bit of salad on the side.

    • Julia November 3, 2014, 3:04 pm

      Yes, it’s a great recipe to make in the Fall! Use up those squashes! 😉

  • Candace October 31, 2014, 9:18 am

    Im hoping to make these this weekend. They look so DELICIOUS! The only problem is that I can’t seem to find bacon with no sugar or dextrose in it

    • Julia November 3, 2014, 3:03 pm

      Thank you – I hope you will find the bacon you want! 🙂

  • Jenny November 9, 2014, 4:29 pm

    I’m going to try and substitute almond flour!!! I bet it would work

    • Julia November 11, 2014, 3:05 pm

      I bet it will – I used gluten free flour with great success!

  • Alli Miller November 11, 2014, 6:49 pm

    These look amazing. In the process of making them now. Quick question, after adding the squash to the flower mix do you continue to mix with the electric mixer or with a spoon?

  • Jennifer November 14, 2014, 2:39 pm

    Do you think Coconut flour or almond flour would be best for regular flour sub? Or perhaps a GF baking mix?

  • Ronel November 17, 2014, 8:54 am

    This looks great! We are following a Low Carb diet. Can I replace the flour with Almond Flour?

  • Michelle December 17, 2014, 10:15 am

    Well I had high hopes for these fritters…

    I should have been alert to the fact there is no seasoning in them. I thought the saltiness of cheese and bacon would make up for it, but nope they were really bland. More of a base recipe than a finished product.

    I did like the way they cooked and held together. The texture was interesting and I enjoyed that. I will try the recipe again using it as a base and add some extra ingredients and seasonings.

  • Mariah January 9, 2015, 9:08 am

    Do you think whole wheat flour would be okay? I don’t do gluten free flour but I would like to make them a little better for me than all purpose. Thanks.

  • Christina January 12, 2015, 10:37 pm

    Hi! I tried to make these last week and for some reason, I couldn’t even get past the first step of cooking the spaghetti squash. 🙁 When I cooked it and let it cool, instead of it coming out like noodles as expected with the fork, it came out like mush. 🙁 Could I have maybe cooked it too long or something? I’m not sure. Please help!
    Thanks. 🙂

  • elaine January 25, 2015, 11:02 am

    Cant understand why these would be on a low carb site when the receipe calls for a
    third of a cup of FLOUR, that’s a no no on Low carb. But they do look delish

    • Cheryl May 31, 2016, 7:33 pm

      I subbed almond flour for the flour and the macros all were within low carb limits. And by the way, so delicious! I will make them again! Thank you!

  • Jenni January 28, 2015, 6:31 pm

    Couldn’t find spaghetti squash at my grocery store…used chopped up cauliflower instead and added some extra spices…they were delicious! Great hit with my bf, we will definitely be making these again

  • trisha February 24, 2015, 12:42 pm

    My daughter has an egg allergy, any ideas on how to substitute them? This looks delish!!

  • jenn p February 28, 2015, 7:59 pm

    These were so yummy! Thank you!

  • Janette March 1, 2015, 11:04 pm

    I’m going to tell myself these are healthy because of the spaghetti squash;-) Can’t wait to try! Thanks so much for the recipe!

  • Lindsey March 11, 2015, 12:44 pm

    LOVE this recipe, those fritters sound divine! Nutritional information would be mega-welcomed though for your site, having to do all this math for my LCHF diet is a bummer! 🙁 Otherwise, great instructions and photos. Thanks for the tips!

  • Paige March 16, 2015, 5:20 pm

    These are delicious!
    I used jarred bacon bits since that’s what I had. I fried part of them and baked the others at 405 (my oven runs hot) for 20 minutes. Sprayed lightly with cooking spray before baking. Family preferred the baked ones. Thanks for a delicious recipe.

  • Merry May 11, 2015, 10:46 pm

    Wonderful sweet spaghetti squash taste! My teenaged sons loved these, and we all agreed that using maple bacon really made the difference. Great as a side dish, breakfast, or just a snack. Definitely making these again.

  • Lara May 21, 2015, 6:48 pm

    Just made these and they turned out wonderfully!! Great idea and recipe thanks!

  • Deb C May 25, 2015, 5:09 pm

    Really? “wringed out”. Try “wrung out”. There is no such word as “wringed”.


    • TJ August 18, 2015, 1:09 am

      Jeez, lighten up

  • Ashley G September 25, 2015, 5:15 pm

    Just made these and OMG!!! I didn’t have any green onions so I just used some Onion Powder (1tsp?) I added maybe 1/3c Cheddar, and replaced the flour with CarbQuick. This made it low carb for us, which is how we eat. Thank you so much for such an awesome recipe! I was so burnt out on spaghetti squash but this just brought it back in a whole new way!

  • Manya S October 18, 2015, 11:33 pm

    What a great idea! Made these for myself and the bf as a first course for dinner. You must have had a huge squash as mine only gave 1 scant cup of squash when all liquid was removed. No matter, still did the rest of the recipe but used 3 Tbs coconut flour in place of wheat flour and it worked beautifully. Also, added some lemon zest and juice to the yogurt. Gives a nice zing. Thanks again.

  • Betty November 8, 2015, 5:56 pm

    These tasted wonderful…but mine LOOKED terrible. I did not get nice firm cakes as depicted. They kept falling apart, even after trying several different skillets

  • Kara November 13, 2015, 9:26 am

    Featured these on my Friday Five list today 🙂 feel free to stop by!


  • Rick Bradley November 16, 2015, 5:48 pm

    Found your recipe because of an abundance of spaghetti squash in my CSA box. I used it today for a cooking class and it was very well received.
    Did you really squeeze the strands in paper towels? I used a kitchen towel as I thought I’d otherwise be spending the day picking soggy paper out of the squash.

  • Amac November 29, 2015, 9:49 pm

    I made these fritters for eaters who weren’t fans of spaghetti squash and they were a hit! Next time I would cut the squash into inch long, or so, strands. The long strings made the fritters difficult to eat/cut. Great flavors!

  • Arnetta jones January 17, 2016, 6:12 pm

    Delicious turned out really great.

  • PaleoCookingGuide January 21, 2016, 9:34 am

    Thank you so much for the recipe. These will be going into our regular menu rotation.

  • Jaime February 2, 2016, 4:10 pm

    Looks awesome! Is it 21 day fix? If, so what are the containers?

  • Kristen Rae February 7, 2016, 8:36 pm

    These we’re fantastic!!! I made a half batch and had to stop myself from eating the entire thing. I’m saving the other half for tomorrow night! Thanks so much. Will be sharing this!

  • kim May 5, 2016, 12:54 am

    I used pork rinds instead of flour, mixed in the green onion and added garlic powder! Oh my yummy! they are wonderful! I will be making these again!

  • Anna May 7, 2016, 9:38 pm

    Hey to help avoid the wringing of squash, try cooking the squash cut side up. We do it all the time & love it. Used in place of (pasta )spaghetti it is a better texture, not mushy & watery. Just a thought to help make it easier. Gonna try theses.

  • Regina May 20, 2016, 4:19 pm

    Justin case you want to know . 118.95 calories per fritter. I used thick slab low fat content bacon . It was very good.

  • Lara July 15, 2016, 4:45 pm

    I used almond four instead and made them in my deep fryer. Easy-peezy and delicious…thank you so much

  • Tamas August 3, 2016, 4:53 pm

    Looks great, I’ll try it tonight. Since the fritters are fried anyway, I’ ll micro the spaghetti squash (it takes 8-10 minutes and you don’t have heat up the kitchen with the oven when it’s 95 degrees outside, not to mention the savings in electricity). Thanks for the idea!

  • Joanna Kolton October 1, 2016, 2:44 pm

    Just made these! Was looking for a way to use up leftover spaghetti squash. Soo good! Like potatoes pancakes but a smidge healthier. I used my potatoe ricer and a piece of cheese cloth to press the moisture out of the squash. My first batch came our crispy but the rest were a wee bit soggy. Perhaps I did not let the skillet heat back up high enough? Definitely adding these to my go to recipes. Thanks sooo much!

  • Anne October 2, 2016, 3:56 pm

    I had some leftover spaghetti squash and wanted to make some kind of squash patty for breakfast when I found your recipe. Oh my- these were absolutely delicious and so easy to flavor any way you want! Thank you!
    The recipe was fairly easy to adjust too. I had to decrease the recipe because I didn’t have 3 cups of squash (only 2), so I used one egg and decreased other amounts by 1/3. It worked wonderfully!

  • dynnamae October 2, 2016, 7:47 pm

    I was excited when I read this recipe, as I had a really large squash on my counter. I baked mine cut side up and it took quite awhile, but came out beautifully dry. Shredded so nicely. I did tweak this a bit. I sauteed 8oz. sliced baby bella mushrooms and carmelized a med. size sweet onion , and added it to the other amounts of ingredients as listed. It was so good with the plain Greek yogurt. So happy I saw your recipe. Thank you.

  • Jen G October 13, 2016, 7:40 pm

    I tried these in the oven at 375 for about 35 mins, flipping halfway through. They turned out beautifully! Moist, but not mushy. I used coconut flour instead of regular, wasn’t really a fan of the coconut flavor.

    I think I love all these ingredients together (except the eggs and flour), and will eat it together without making it into patties. Thanks for this flavor combo!

  • DeAnna October 18, 2016, 5:17 pm

    Can you estimate the calories per frittata?

  • Alison Simmons November 1, 2016, 9:16 pm

    Made these tonight. It was not the consistency I was expecting at all. Much softer than what i was expecting. I thought it would be more sloid and crisper, but they were a hit in my house! Delish and a definite make again. Thanks!

    • Julia December 20, 2016, 6:06 pm

      Alison, thank you so much for your comment! Yes, the consistency depends on how moist your spaghetti squash is. If you wring spaghetti squash really well and get rid of most of the moisture – the texture will be crisper.

  • Vanessa R Casteel February 15, 2017, 10:50 am

    How many carbs is this recipe?

    • Julia March 12, 2017, 11:14 pm

      Don’t have that capability on my site yet, you can use this tool right now to plug in the ingredients for any recipe: https://www.caloriecount.com/

  • MaryEllen Kuehl February 21, 2017, 1:06 pm

    These are delicious! I substituted 50-50 coconut flour and cashew meal for the 1/3 cup flour and “Follow Your Heart” dairy free Parmesan for the 1/4 cup Parmesan making the recipe both dairy and grain free. Heaven! They tasted just like my old pre-dietary restrictions potato pancakes. Thank you for the recipe.

    TIP: No need to wring squash when salting first to draw out moisture and baking the “eatwithinyourmeans.com” way: http://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/

    • Julia March 12, 2017, 10:43 pm

      Thank you, I am glad you liked it! Great tips on using coconut flour and cashew meal – will have to try that sometime, too!

  • Lael April 1, 2017, 3:23 pm

    I thought these were okay, but DH really liked them and said they were a great alternative to carb-heavy hashbrowns. I served them for breakfast with farm fresh eggs. I read all the reviews and tips, and decided to refrigerate my cooked squash overnight, then I drained of the excess liquid and squeezed them until they were as dry as possible. Even still, they were somewhat mushy and didn’t have the crispy texture I was hoping for, even though I fried them to the same dark brown as the picture. However, the flavor of the bacon and scallions was lovely. I couldn’t really taste the Parmesan, and I felt like they needed some other herbs and spices (maybe garlic powder?) and more salt and pepper. But hubby’s opinion is really the one that matters, and he thought they were great, so I’m happy and will be making them again. Thanks!

  • Amber August 21, 2017, 8:47 pm

    I was wondering do you have to beat the eggs or can you wish them?

    • Julia November 3, 2017, 6:49 pm

      You can either beat them or whisk them. Either method will work.

  • Debra August 29, 2017, 4:31 pm

    Do you have the nutritional info for this? Looks delish but I’d like to see the breakdown before I allow myself to indulge…..oops too late! Mouth watering already! Thanks!

  • Sara September 13, 2017, 6:34 pm

    I substituted the flour for almond flour to make these low carb. We all loved them including our 16 month old son. Thanks!

    • Julia November 2, 2017, 4:09 pm

      Thank you, Sara! So glad your family liked these!

  • Ashley September 19, 2017, 11:45 am

    Hi! These look delicious! Do you by any chance know the calorie count per serving? Thanks!

    • Julia October 31, 2017, 8:10 pm

      Unfortunately, I don’t have that capability on my site yet. 🙁

  • Fina September 28, 2017, 2:29 pm

    These look and sound great without anything extra. I am going to try them tonight, TY..

    • Julia October 31, 2017, 7:26 pm

      This is truly my favorite way to eat spaghetti squash!

  • Boyan Minchev November 8, 2017, 3:23 am

    My mom uses to cook me something similar, but instead of bacon, she was putting ham. Anyway still very nice and delicious looking recipe, Thank you for sharing with us.

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