These Spaghetti Squash Boats are super easy and delicious! I mean seriously, Parmesan Cheese, Bacon, Toasted Walnuts and Spinach? Who wouldn’t like them?……….
A few weeks ago, I made these for friends who came over. Now, granted, I probably should have stuck with canned corn, but I decided to be brave!
Anyone who knows me knows I would not be caught dead serving canned corn to guests. This particular weekend I had a couple with their two children. The Mom and I texted back and forth because her family has some particularly picky eaters. We decided that her whole gang liked chicken, so I ran with that.
Now I just had to come up with some sides. Mind you, I wanted to roast the chickens on the grill since it had been 80°F the prior weekend, but alas, it ended up being 50°F with a stiff Northwest wind coming directly off of frigid Lake Ontario. So, go to plan “B”. One in the oven (we needed the heat anyway), one in the slow cooker.
I do digress, back to the squash. I had a beautiful spaghetti squash in the frig, so I thought, well, if I put enough cheese and bacon in the squash, maybe someone would eat it!
This squash was simply amazing! Even the Dad, who is one of the picky eaters (as far and veggies and fruits go) loved it! Score!
The other added bonus? It only about 20 minutes active time! Couldn’t be easier! I even bought another squash this week so I could make it again! Her is another quick and easy vegetable side, Broccoli Salad!
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Give it a try and let me know what you think. Tag #binkysculinarycarnival with your pictures and post it on line!
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Parmesan, Spinach, Bacon Spaghetti Squash Boat
Ingredients
- 1 spaghetti squash
- 1 c Parmesan cheese
- 6 oz pkg. baby spinach
- 4 slices bacon
- 1/2 c onion, diced
- 2 large cloves garlic, minced
- 1/4 c. chopped pecans or walnuts
Instructions
- Preheat oven to 350°F.
- Carefully cut the spaghetti squash in half.
- Place cut side down on a baking tray. Bake for 40-50 minutes until soft.
- Meanwhile slice bacon width wise into strips. Add to a frying pan and saute' until the bacon is crispy and brown. Then remove bacon to a paper towel and drain.
- Saute' onion until translucent in a tablespoon of the bacon grease. Add garlic and saute' until soft.
- Allow squash to cool enough for you to handle. Once squash is cool shred with two forks to form the 'spaghetti'.
- Once you remove the squash, toast the walnuts in the oven for about 5 minutes, turn and toast another 5 minutes.
- Mix spaghetti, and all the rest of the ingredients, except nuts in a large bowl.
- Once mixed, place the squash mixture in one side of the squash skin.
- Bake squash long enough to heat through, about 15 minutes.
- Sprinkle with the toasted walnuts and serve hot.
Notes
Reheat in microwave or, covered, in 350°F oven for about 20 minutes, until hot.
Nutrition
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Yum! Looks so tasty and full of flavors, Oh I’m so hungry right now, feed me Beth! 🙂
You know I love this one! I’ve made it more than once now given we’re heading into winter and I love it more every time. So does my husband and I practically have to sneak vegetables into him!
Haha! I have to do the same with mine! I’m so glad you enjoyed it! Thank you for sharing on Facebook and Instagram, too, Gabby!
I’ve always been a little on the fence about spaghetti squash. It’s ok, but it doesn’t blow me away. Now, adding cheese and bacon (and spinach, because I love spinach)? THAT’S got me interested. Sounds like an amazing recipe!
I agree Sean, It’s rather flavorless without the cheese, bacon and spinach! Or drowned in sauce! Thanks for your comment!
Wow this must be bursting with flavor. What great way to eat squash!
It is very tasty! Thank you for your comment, Quinn!
Love the idea of that filling- no wonder the picky eaters also loved it!
Yes, they are a hard bunch to please! Thanks for your comment, Shumailia!
This looks delicious and so very flavorful. I love the addition of the walnuts. Add for a great texture.
Thanks, Ellen! The walnuts gave it a great crunch and nutty flavor, lol!
Always looking for more spaghetti squash recipes!
Thanks, Lindsay! I love to cook spaghetti squash too!
Spaghetti squash is a new fave around here…and with bacon? yes please!
True, Kathi. How can you go wrong with bacon?
I love this type of squash. Lots of delicious flavours stuffed in here. Great for dinner any night of the week, and hey make lots for leftovers too.
Leftovers are key! I love not having to cook the next night! Thanks Gloria!
This looks so delicious! I would totally enjoy this even as a main dish besides being a great side dish! You can never go wrong with cheese and bacon filled veggies! hehe
Excellent point! It totally ruins the health food aspect of the vege but you still can’t beat it! 🙂 Thanks Lindsay!
love everything in these boats! YUM!
Thanks,Rebecca! I do too, but the sum of the parts is fantastic!
Although I’d definitely eat spaghetti squash “plain” ( which really translates to cooked with a little EVOO and salt and pepper haha ), you’re absolutely right about the bacon and cheese — even my husband would it it like that! YUM!
I to would eat it ‘plain’ but it is really good like this! Thanks, Marianne!
You can’t go wrong with this combination of ingredients. Looks like a really delicious meal.
That is very true, Iryna! How can you go wrong with bacon and cheese!
This looks amazing. I can already tell this is going to be a great weeknight dinner addition!
It is very tasty and certainly easy enough for a weeknight. The squash can be microwaved too to speed that process up!
Spinach and bacon? That sounds like an amazing combination! I love spaghetti squash so I am bookmarking your recipe to try soon.
Thank you for your comment, Oriana! Shoot me a picture when you try it!
Beautiful recipe! Going to try this recipe ASAP. The ingredient and flavor combos are great.
Thank you Dan! I appreciate the five star review, too!
Yummy. I love all the different ways we can eat spaghetti squash. This version looks so yummy Beth!! Great recipe!
Thank you, Elaine! You’re the best, my friend!!