Baked Spaghetti Squash with Zucchini, Corn, and Bacon is a tasty Fall dinner you will want to make again and again! This comfort food recipe is packed with veggies and gluten-free. It will make a great addition to the holiday menu (Thanksgiving and Christmas).
Baked Spaghetti Squash - an easy weeknight meal
If you're looking for baked spaghetti squash recipes, you've come to the right place! This Fall-inspired dinner is a well-balanced meal that has everything: lots of veggies (spaghetti squash, zucchini, and corn), protein (bacon and cheese), and comfort food ingredients (cream cheese and Parmesan cheese). It makes a stunning presentation - a perfect recipe for a special occasion! It is also a great option for a simple weeknight meal because it features accessible ingredients and is easy to make!
For more baked spaghetti squash recipe inspiration, take a look at these 2 reader-favorites:
- Stuffed Spaghetti Squash with Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese
- Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
Why you'll love it
- Low-carb, gluten-free recipe. If you're trying to cut back on carbs, baked spaghetti squash is a perfect choice! It's a great alternative to regular pasta without the calories!
- Beautiful presentation. Stuffed spaghetti squash makes an effortless fancy presentation. Impress your family and friends with this restaurant-quality meal made at home.
- Great recipe for Fall/Winter. The best time to make this recipe is when spaghetti squash is in season. Take advantage of the seasonal produce! It's also a great dish to make for the holiday menu (Thanksgiving and Christmas).
Main ingredients
- Spaghetti squash is low in calories and incredibly nutritious, and a good source of folic acid, potassium, and beta-carotene.
- Zucchini. I used 2 medium sliced zucchini, quartered. I seared it in a skillet on the stovetop before adding it to the baked spaghetti squash halves.
- Corn. I boiled 4 ears of corn (corn on the cob) in a pot of boiling water for about 5 or 10 minutes. Then, when the corn was cooled, I sliced the corn kernels off the cob with a knife. You can also grill your corn or use canned corn. I used total of 2 cups of cooked corn kernels.
- Bacon - use chopped, cooked bacon. I used about 6 strips. It's easy to cook the bacon on a foil-lined baking sheet in the oven at 350 F for about 15 or 20 minutes.
- Cream cheese adds creaminess and great texture to the filling. Use softened cream cheese by heating it in the microwave oven briefly.
- Parmesan cheese - use shredded or grated parmesan. It's always best to shred or grate the cheese yourself!
- Seasonings. I used smoked paprika, chili powder, salt, and pepper.
- Fresh herbs. I garnished baked spaghetti squash with fresh rosemary and fresh thyme.
What kind of veggies to use?
Corn and zucchini are a wonderful combination, but the beauty of this recipe is that it is super flexible and adjustable to what you have available. Other veggies you can use are spinach, chopped broccoli, bell peppers, or mushrooms.
What kind of corn to use?
- Fresh corn on the cob is the best option, of course. The fastest way to cook fresh corn is to boil it first, then remove it from the water, let it cool, and finally slice off the corn kernels. 4 ears of corn on the cob produce about 2 cups of cooked corn kernels.
- Frozen corn is a solution for when fresh corn is out of season or when you can't find fresh corn.
- Canned corn is also an option, however, the freshly cooked corn tastes the best!
Substitutions and variations
- Winter squash. You can use spaghetti squash, butternut squash or acorn squash. When using acorn squash, keep in mind that they are smaller in size and bake faster in the oven (about 30 minutes in the preheated oven at 400 F).
- Use prosciutto instead of bacon. You can briefly crispy up the prosciutto in the preheated oven at 350 F for about 10 minutes.
- Cheese. Other cheeses that I recommend (besides cream cheese and Parmesan) are shredded Mozzarella, Pecorino Romano, Gruyere, or Asiago cheese.
- Fresh herbs. You can use fresh basil, thyme, marjoram, or oregano.
Helpful tips
- Microwave the whole spaghetti squash before slicing it in half. Microwave it for about 10 minutes or longer to soften it before you slice it in half. Make large slits in a squash with a knife along the line where you will slice it before adding it to the microwave oven.
- Can you make it meatless? Skip the bacon, and you will have a meatless baked spaghetti squash!
- Add spice. Use red pepper flakes, chili powder, or Cayenne pepper to spice up this dish.
- Toppings. When serving, top the stuffed squash with fresh herbs, chopped green onions, red pepper flakes, or cracked black pepper.
Storage and Reheating Tips
- Fridge. Refrigerate the leftover baked spaghetti squash in an airtight container for up to 5 days.
- Reheat in the oven. Reheat it in the preheated oven at 350 F for about 30 minutes.
- Reheat in the microwave oven. You can also microwave the leftovers. For the best and fastest results, you can take the corn and zucchini mixture out of the squash, and reheat this mixture and the squash separately. Then stuff this mixture back into the spaghetti squash.
What to serve with it
Baked Spaghetti Squash with Zucchini, Corn, and Bacon is a complete, well-balanced meal, and the only thing missing is a fresh, healthy salad! Here are my suggestions:
- Greek-inspired Salad with Tomatoes, Cucumber, Red Onion, Avocado, Capers, and Feta Cheese
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Apple Spinach Salad
- Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing
Other spaghetti squash recipes you might like
- Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
- Southwestern Spaghetti Squash with Chicken
- Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
- Bacon, Spaghetti Squash, and Parmesan Fritters
- Stuffed Spaghetti Squash with spicy Italian Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese
- Parmesan Zucchini and Spaghetti Squash with Pine Nuts
Baked Spaghetti Squash with Zucchini, Corn, and Bacon
Baked Spaghetti Squash with Zucchini, Corn, and Bacon is a tasty Fall dinner you will want to make again and again! This comfort food recipe is gluten-free and packed with veggies. It will make a great addition to the holiday menu (Thanksgiving and Christmas).
Ingredients
Spaghetti squash
- 2 spaghetti squash medium size
- 2 tablespoons olive oil
- salt and pepper
Veggies
- 2 tablespoons olive oil
- 2 zucchini medium, sliced
- salt and pepper to taste
- 2 cups corn kernels cooked (4 corn ears - corn on the cob)
- ½ teaspoon smoked paprika or more
- ½ teaspoon chili powder or more
- ¼ teaspoon salt or to taste
Cheese mixture
- 8 oz cream cheese
- 1 cup Parmesan cheese shredded
- 6 strips bacon cooked and chopped
Garnish
- fresh thyme
- fresh rosemary
Instructions
How to bake spaghetti squash
- Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
- Cut each squash in 2 halves, scrape out the seeds and the fiber out of each half. You will have 4 halves.
- (Note: before cutting each squash, you can microwave it. In this case, make large slits with a knife in a spaghetti squash along the line where you will slice it in half. Then, microwave the whole squash for about 5 or 10 minutes to soften it a bit. Then cut each squash in half.)
- Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.
- Place the 4 squash halves on the prepared baking sheet cut side down.
- Bake for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.
- Proceed with the rest of the recipe while the squash is in the oven.
Prepare the veggie mixture
- Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat. Flip the veggies once.
- Add cooked corn kernels. Season with smoked paprika, chili powder, and salt.
- Mix everything well. Remove from heat.
Make a cheese mixture
- Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly in the microwave oven. Make sure the cheese does not actually melt, just softens.
- Add shredded Parmesan, half of the cooked zucchini and corn mixture, and half of the chopped cooked bacon to the same bowl with cheese. Mix everything well.
- Tip: Reserve the remaining half of the bacon and the veggie mixture to arrange on top of the cheese mixture.
How to stuff spaghetti squash
- By this time, you have baked the spaghetti squash for 30 or 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.
- Let it cool slightly.
- Divide the cheese mixture (with zucchini, corn, and bacon mixed in) among the 4 halves and stuff the squash until the mixture is leveled.
- Top each stuffed spaghetti squash half with the remaining cooked zucchini, corn, and chopped bacon.
- Return stuffed spaghetti squash to the preheated oven and roast at 400 F for 15 more minutes until the cheese mixture melts.
- Remove the baked spaghetti squash from the oven.
- Sprinkle chili powder on top. Add fresh herbs (rosemary and thyme). Serve.
Nutrition
Nutrition Information
Baked Spaghetti Squash with Zucchini, Corn, and Bacon
Amount per Serving
Calories
699
% Daily Value*
Fat
48
g
74
%
Saturated Fat
20
g
125
%
Trans Fat
0.02
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
20
g
Cholesterol
86
mg
29
%
Sodium
1188
mg
52
%
Potassium
1054
mg
30
%
Carbohydrates
53
g
18
%
Fiber
10
g
42
%
Sugar
22
g
24
%
Protein
23
g
46
%
Vitamin A
1971
IU
39
%
Vitamin C
29
mg
35
%
Calcium
483
mg
48
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Any instructions for getting this prepped in am for baking later in day?