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.
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.
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.
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.
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
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Stuffed Spaghetti Squash Bacon and Parmesan
Ingredients
- 1 spaghetti squash
- 1 cup Parmesan cheese
- 6 ounces pkg. baby spinach
- 4 slices bacon
- 1/2 cup onion, diced
- 2 large cloves garlic, minced
- 1/4 cup chopped pecans or walnuts
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
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 the bacon width-wise into strips. Add to a frying pan and sauté until it is crispy and brown. Then remove the bacon to a paper towel and drain.
- Sauté the onion until translucent in a tablespoon of the bacon grease. Add garlic and sauté until soft.
- Allow the squash to cool enough for you to handle. Once the squash is cool, shred the meat with two forks to form the 'spaghetti'.
- Once you remove the squash, toast the walnuts in the oven on the same sheet pan for about 5 minutes. Then turn them over and toast for another 5 minutes.
- Mix "spaghetti" and all the rest of the ingredients, except nuts, in a large bowl. Mix lightly so the squash meat doesn't clump up. Taste the filling. Season it to taste with salt and pepper.
- 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.
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Reheat in microwave or, covered, in 350°F oven for about 20 minutes, until hot.
Nutrition
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Originally published May 8, 2017. Updated October 10, 2025.
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!!