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Spaghetti squash stuffed with bacon and spinach and garnished with walnut halves.
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5 from 1 vote

Parmesan, Spinach, Bacon Spaghetti Squash Boat

Easy delicious side dish to enjoy with any meal!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 190kcal
Author Beth Neels
Cost $4

Equipment

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
US Customary - Metric

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

Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in 350°F oven for about 20 minutes, until hot.

Nutrition

Calories: 190kcal | Carbohydrates: 11g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 311mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2235IU | Vitamin C: 9.5mg | Calcium: 208mg | Iron: 1.3mg