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.
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!
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!
Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
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
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
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.
I am making this tonight to go with shrimp scampi, cant wait to try it
Jamie, adding shrimp to this spaghetti squash sounds delicious!
What can be substituted for pine nuts? We have a tree nut allergy in our family.
Karen, if you can eat pumpkin seeds - they would be a great (if not better!) alternative here.
I made this and loved it
Debbie, I am so glad you enjoyed this recipe! 🙂
I added rotisserie chicken to this recipe for a complete meal. It was delicious!!!
I love adding rotisserie chicken to meatless meals - what a delicious addition! Thank you for sharing your feedback!
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
Tommy, I am so glad you gave this recipe a try and enjoyed it! Toasted cashews sound delicious!
"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 "
I love this recipe! We like to saute shrimp with the garlic & spinach before adding in the other ingredients.
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!
Yes, I actually used gluten-free flour to make these.
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!
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
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!