Stuffed Spaghetti Squash Bacon and Parmesan

Creamy spinach, crispy bacon, and Parmesan make these stuffed spaghetti squash boats a cozy low-carb dinner that feels indulgent and satisfying.

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Enjoy them as a side or a complete meal. They’re packed with vegetables and protein, making them both hearty and balanced. Spaghetti squash is an easy low-carb substitute for pasta and adds a subtle sweetness that ties everything together.

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What You Need

• Spaghetti Squash: Buy a fresh medium spaghetti squash from a farm stand or farmer’s market, if available.
• Spinach: Use fresh spinach from the garden, or baby spinach from the grocery store.
• Bacon: Use whatever bacon you have available.
• Parmesan Cheese: Freshly grated Parmesan is the best. Pre-grated cheeses contain cellulose (wood fiber) as an anti-caking agent.
• Onion: You can use white, yellow or Vidalia onion.
• Garlic: Fresh garlic cloves are best, but you can substitute dehydrated garlic if fresh garlic is unavailable.
• Salt: Kosher salt or sea salt.
• Black Pepper: Freshly ground black pepper has the best flavor.
• Walnuts: Toasted walnuts add a delicious crunch and an extra boost of protein to the recipe.

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How to Make it

• Remove the stem from the spaghetti squash.
• Carefully cut the squash in half with a sharp chef’s knife.
• Remove the seeds.
• Place the squash halves on a rimmed baking sheet, cut-side down. Use aluminum foil or parchment paper to make cleanup easy. Bake in a preheated 350°F oven for 40-50 minutes, until the meat is soft when pierced with a fork.
• Meanwhile, cut the bacon into thin strips width-wise. Sauté the bacon on medium heat until it is crispy and browned.
• Drain the bacon on paper towels.
• Chop the onions and mince the garlic. Soften the onion in about one tablespoon of the leftover bacon grease. Once the onion is soft, add the garlic and stir, just for a minute or two.
• When the roasted spaghetti squash is soft, remove it from the oven. Use the same baking sheet to toast the walnuts.
• Let the squash cool enough to be able to handle it. Then use two forks to pull the spaghetti strands from the squash. Add the squash strands to a large bowl”.
• Add the remaining ingredients to the squash. Gently mix so the spaghetti squash strands don’t clump up.
• Fill one half of the squash skin with the squash flesh mixture. Bake at 350°F until it is heated through, about 10-15 minutes.

Make it Ahead

This squash can be made the day before serving. Store it in the refrigerator overnight. When you are ready to serve it, remove it from the fridge. Place it on a baking sheet and bake at 350°F for 30-40 minutes, until hot. These stuffed spaghetti squash boats reheat beautifully.

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Variations

Many variations of this recipe would be equally delicious.

• Substitute breakfast sausage, ground chicken, ground beef or ground turkey for the bacon.
• Add sliced, sautéed white mushrooms to the mix.
• Add fresh herbs like fresh parsley, basil, thyme or cilantro, depending on what flavor variation you choose.
• Substitute grated cheddar or mozzarella for the Parmesan cheese.

How to Store Leftovers

Scoop out any leftover extra filling from the squash shell into an airtight container. Store in the refrigerator 3-4 days.

Reheat leftovers in the microwave for 1-2 minutes or place them in a covered baking dish and reheat in a preheated 350°F oven for about 20 minutes.

Leftovers can be stored longer in the freezer, for up to 2-3 months.

Active time is only about 20 minutes, and the result is pure comfort food. Try it and share your thoughts in the comments. Your feedback helps others find our recipes!

More Squash Recipes

• Stuffed Turban Squash
• Stuffed Acorn Squash
• Blue Hubbard Squash
• Honeynut Squash
• Sweet Dumpling Squash
• Mashed Potato Squash

Helpful Tools

This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.

• Rimmed baking sheet
• mixing bowls
• box grater

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• Planning Your Garden
• Preparing the Garden Site
• Choosing Plants and Planting
• Garden Maintenance
• Harvesting and Preserving (includes 100+ free recipes!)

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

Originally published May 8, 2017. Updated October 10, 2025.