Check out some of my other favorite low carb squash recipes:
- Spaghetti Squash Alfredo with Pancetta and Peas
- Italian Spaghetti Squash Breakfast Casserole
- Spaghetti Squash Carbonara
- Rainbow Vegetable Noodles
- Breakfast Stuffed Delicata Squash Boats
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¼ Cup Parmesan Cheese – Grated
DIRECTIONS
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.Cut spaghetti squash in half lengthwise and scrape out the seeds. Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet. Bake 30 minutes. Remove from oven and allow to cool.
While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add butter, garlic, onions, salt and pepper. Cook until onions are lightly caramelized
Once the squash has cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add onions, bacon, sour cream, cheddar cheese, and Parmesan cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish.
Reduce oven temperature to 350° Bake for an additional 20 minutes.
Makes Servings 10
Per Serving:
Calories – 280
Protein – 16 g
Carbs – 8 net g
Fat – 5 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
Paula V says
This looks so good. I need to pin and make it later. Thanks.
B says
I was turned on to spaghetti squash a couple years ago and love to order it while we’re out, but I’ve never made it at home for fear of my family not liking it…..I’m pretty sure this recipe would win them over! BACON!
Rick says
I made this last night. My wife and I loved it. Very tasty. I had previously only used spaghetti squash that had been boiled and I didn’t really like it. Baking it gave it a nice nutty flavor and the dish was really good. Looking forward to having it again for lunch today at work.
Kyndra Holley says
Rick, So happy to hear that you and your wife enjoyed it. I love this as leftovers also. I like to put and egg on it and have it for breakfast.
Sarah says
This is in the oven now and I can already tell it’s going to be delicious. Thanks for the recipe! I recently got braces and can only eat mushy stuff… which is hard when you need to be low-carb as much as I do.
I think this will be perfect, and it already smells amazing!!
Sarah says
Follow-up! Yes, it’s delicious and I’d never know it was squash. I would think it was hash brown style potatoes. Thanks again Kyndra!
Kyndra Holley says
Yay! A success. I’m thrilled that you liked it!
Anonymous says
Kyndra,
This is my first recipe I’ve made from your website and it was SO good!! Eggplant lasagna is in the oven now!!!! Thank you SO much for sharing your recipes. I can’t wait to share them with my diabetic Dad
Kyndra Holley says
No problem. I am so happy you are enjoying them!
Philis says
Delicious. Thank you. We had it today.
A definite keeper. 🙂
stacie says
This was so yummy!!
Haley says
Would Greek yogurt work in place of the sour cream?
Peace Love and Low Carb says
I don’t see why not. If you try it, let us know how it turns out.
Michelle says
For some reason, I have been so intimidated by the idea of making spaghetti squash, but this recipe looks too good to pass up. I think I’m going to make it tonight for my picky “no veggie” hubby as a side dish for our chicken. I’ll let you know how it turns out!
Mandy M. says
I just made this tonight, and it was absolutely delicious!
Laura Slusser says
I made this for the first time tonight and still get over how good it was!!! I am still amazed at how easy the squash was to bake and break down. What a versatile vegetable! I want to try it so many different ways now that I have the confidence to make it. It’s a great substitute for potatoes or pasta and tastes amazing. Thanks for the great idea. Even my picky eater enjoyed it and my husband had seconds and said I could make it again. Now that’s a great review. Keep ideas like these coming, I love it!!
Melissa says
I just found this recipe while searching for ways to use my spaghetti squash. I made it and it turned out delicious! It was a great substitution for potatoes to go along with my steak dinner. Thanks!
Peace Love and Low Carb says
Yay! So happy you enjoyed it.
Linda says
I tried this with leftover ham and it was amazing.
Peace Love and Low Carb says
Yum! I have ham in the fridge right now. I will have to give that a try.
Tiffany says
I love spaghetti squash! I just recently found out that if you cut it across the fat middle instead of lengthwise though the spaghetti “strands” you get will be longer. The strands actually spiral around the inside instead of up and down the length of the squash. So cool!
Ben says
Been trying all sorts of new recipes lately and made this for dinner today. WOW is all I have to say. It is fantastically good. This dish will definitely make it into a regular rotation for dinner. I was a bit skeptical at first but am amazed at how good this dish is. Only thing I had issues with was getting it to brown. I cooked it for 30 minutes @ 350 for the second part and it had barely started browning on the edges. I will probably just bump to 375 next time.
Donna says
What do you consider a serving size
Karen says
I made this today and it is delicious!!! I used slightly less sour cream because I had a smaller squash. I also added a small sprinkle of nutmeg and topped it with a little extra cheese. So good!!!! Comfort food for sure!!! Thanks for the recipe!
Rachael S says
I love this dish SO MUCH. This is the go-to dish for me when I need to remind myself how decadent low-carb eating can be. This rivals the best mac & cheese I’ve ever eaten as a comfort food.
Suzanne says
This looks so good! It is hard to find a healthy hearty dinner idea!
Vanessa says
Thanks for sharing! Does it keep long?