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    Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts

    By Julia | Updated: Mar 18, 2023 | Published: Dec 24, 2015 | 55 Comments

    255.9K shares
    • Facebook4.8K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Healthy, gluten free, and delicious comes together in this oven-roasted Parmesan Spaghetti Squash with Spinach, Bacon, and Pine Nuts.   The combination of vegetables with nuts and bacon is amazing!  And, the cooking method is simple - just combine everything together.

    Spaghetti squash with nuts and vegetables in a skillet

     

    Such an easy recipe!

    First, roast the spaghetti squash in the oven.  Here is an easy tutorial showing you how to cook spaghetti squash in the oven.

    Then, quickly saute spinach with minced garlic in olive oil.

    Next, you pretty much combine all the ingredients together.  In the same skillet where you cooked spinach, add cooked spaghetti squash and finely chopped cooked bacon.  Add freshly shredded Parmesan cheese and stir everything on gentle heat until all the ingredients reheat and the cheese melts.

    In the end, all you have to do is taste your spaghetti squash dish and season it with salt and pepper.  And, don't forget to top it with lightly toasted pine nuts for crunch!

    Spaghetti squash with nuts and vegetables in a skillet

    Cook's tips

    • Roast spaghetti squash in advance. Roasting spaghetti squash is easy, but it does take time. You also need spaghetti squash to cool before handling it. It's best to roast spaghetti squash in advance, same day or even the day before.
    • Use freshly shredded Parmesan cheese. I prefer to buy a block of Parmesan cheese and shred it myself right before using it.
    • Toast pine nuts. Toasted pine nuts have an amazing flavor and look beautiful!

    You'll love the delicious vegetables combined with nuts and bacon in this simple, healthy, wholesome recipe!

    Spaghetti squash with nuts and vegetables in a skillet

    4.83 from 99 votes

    Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts

    Healthy, gluten free, easy-to-make dinner: Parmesan Spaghetti Squash with Spinach, Bacon, and Pine Nuts.  Vegetables and nuts together with bacon - it's a wonderful combination!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories per serving 386 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil
    • 1 spaghetti squash medium size
    • 1 tablespoon olive oil
    • 4 garlic cloves , minced
    • 8 oz spinach fresh
    • 8 strips bacon , cooked and finely chopped
    • 1 cup Parmesan cheese , shredded
    • ½ cup pine nuts , toasted
    • salt and pepper
    Prevent your screen from going dark

    Instructions 

    How to cook spaghetti squash:

    • Preheat oven to 425 Fahrenheit.
    • Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive 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.
    • 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.

    How to cook spinach:

    • Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.

    Assembly:

    • Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
    • Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.

    Nutrition

    Nutrition Information
    Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
    Amount per Serving
    Calories
    386
    % Daily Value*
    Fat
     
    31
    g
    48
    %
    Saturated Fat
     
    8
    g
    50
    %
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    519
    mg
    23
    %
    Potassium
     
    533
    mg
    15
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    3880
    IU
    78
    %
    Vitamin C
     
    14.6
    mg
    18
    %
    Calcium
     
    277
    mg
    28
    %
    Iron
     
    2.4
    mg
    13
    %
    * 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.

    Keyword bacon and spaghetti squash, how to cook spaghetti squash, spaghetti squash
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    255.9K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jamie

      October 26, 2022 at 7:50 pm

      I am making this tonight to go with shrimp scampi, cant wait to try it

      Reply
      • Julia

        October 28, 2022 at 6:17 pm

        Jamie, adding shrimp to this spaghetti squash sounds delicious!

        Reply
    2. Karen

      October 22, 2022 at 11:03 am

      What can be substituted for pine nuts? We have a tree nut allergy in our family.

      Reply
      • Julia

        October 28, 2022 at 6:42 pm

        Karen, if you can eat pumpkin seeds - they would be a great (if not better!) alternative here.

        Reply
    3. Debbie

      October 06, 2022 at 9:57 am

      I made this and loved it

      Reply
      • Julia

        October 06, 2022 at 2:42 pm

        Debbie, I am so glad you enjoyed this recipe! 🙂

        Reply
    4. Jennifer

      November 17, 2021 at 10:55 am

      I added rotisserie chicken to this recipe for a complete meal. It was delicious!!!

      Reply
      • Julia

        November 18, 2021 at 3:33 pm

        I love adding rotisserie chicken to meatless meals - what a delicious addition! Thank you for sharing your feedback!

        Reply
    5. Tommy

      November 07, 2021 at 7:06 pm

      This was an amazing easy recipe, my stores were out of pine nuts so I googled substitutions and toasted some chopped cashews. I think it's great, can't wait to make again with the pine nuts.
      Thank You Julia,
      Tommy

      Reply
      • Julia

        November 10, 2021 at 8:26 pm

        Tommy, I am so glad you gave this recipe a try and enjoyed it! Toasted cashews sound delicious!

        Reply
    6. MOSESBRODIN

      August 03, 2021 at 7:49 am

      "Just made this for dinner tonight, so good! I had some trouble finding some of the ingredients so I substituted tahini and a red curry paste for the miso, also did shrimp instead of tofu (for pleasure of
      My fiancé haha) but I have to say to definitely make the soft boiled egg! It was the cherry on top "

      Reply
    7. Jennifer

      January 16, 2021 at 6:34 pm

      I love this recipe! We like to saute shrimp with the garlic & spinach before adding in the other ingredients.

      Reply
    8. Rose Martine

      November 05, 2020 at 11:32 pm

      This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

      Reply
      • Julia

        November 14, 2020 at 7:58 pm

        Yes, I actually used gluten-free flour to make these.

        Reply
    9. maggie schmidt

      June 20, 2020 at 1:34 am

      tried this for the first time tonight. i was just looking for something a bit different, but easy to do with my spaghetti squash. it was so fabulous! my whole family loved it. thank you for making something great and easy!

      Reply
    10. Martin says

      March 19, 2019 at 8:08 am

      Hi, Julia
      I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Okay, you have just made my day. I was just talking to my husband about wanting to make more things from scratch. This is awesome. I made this last night I add mushrooms and red pepper flakes, I wi make this again, soooo good. Thank you

      Reply
      • Julia

        March 25, 2019 at 6:09 pm

        I am so glad you liked this recipe! Adding mushrooms sounds delicious! There is a print button in the recipe card right underneath the photo (in the recipe card) - if you would like to print this recipe!

        Reply
    11. Joyce Hazard

      November 30, 2018 at 10:07 am

      I see the nutritional value box for your recipes but I don't see a serving size for them. Am I missing it somewhere? Squash is not my favorite thing but trying to incorporate them into my diet and I'm loving the looks of your squash recipes! I'm trying to get my family on board also but I'm needing the serving count for the nutritional value.

      Thank you!
      Joyce

      Reply
      • Julia

        December 03, 2018 at 4:04 am

        There are 6 servings in this recipe. The number of servings is located at the top of the recipe card, closer to the photo of the dish. Enjoy this recipe!

        Reply
    12. Chritine Curlee

      July 13, 2018 at 6:50 pm

      Absolutely love this recipe. Instead of spinach we used kale. Also, added red pepper flakes to give it a kick too. M

      Reply
      • Julia

        July 16, 2018 at 11:58 am

        So happy you liked it! Good idea to use kale - it's perfect for this kind of recipe!

        Reply
    13. Jacklynn

      April 30, 2018 at 1:45 pm

      First time I ever made this. Turned out great! I really like the idea of someone saying they added mushrooms and pepper flakes. Will do next time. I also added a lil more bacon. Thanks for the recipe!!!

      Reply
      • Julia

        May 03, 2018 at 4:33 pm

        You're very welcome! I am glad you enjoyed this recipe! 🙂

        Reply
    14. Deanna Zryd

      October 09, 2017 at 5:49 pm

      Made this for lunch today! It was very flavorful and I added chicken tenders to it. I read above how someone added mushrooms and red chili flakes. Great idea!!! I must try that as well. Thank you for a delicious spaghetti squash recipe!

      Reply
      • Julia

        October 31, 2017 at 6:56 pm

        Thank you, Deanna! So happy you enjoyed this recipe! Chicken tenders is a great addition!

        Reply
    15. Lolita

      May 19, 2017 at 1:36 am

      I made this for dinner tonight. We are just starting a paleo change. I added a big bunch of mushrooms with the garlic. I didn't see the mushrooms on the 'foods to avoid list. Dinner turned out terrific! I did not add salt as it really doesn't need it. I used some leftover turkey breast to add to the plates for those who wanted the protein.
      Thank you for this new addition to our menus!

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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