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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!
Course Main Course
Cuisine American
Keyword bacon and spaghetti squash, how to cook spaghetti squash, spaghetti squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 386kcal
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

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

Calories: 386kcal | Carbohydrates: 15g | Protein: 13g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 519mg | Potassium: 533mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3880IU | Vitamin C: 14.6mg | Calcium: 277mg | Iron: 2.4mg