Spicy Garlic-Parmesan Spaghetti Squash With Bacon
Tender roasted spaghetti squash creates naturally noodle-like vegetable strands.Crispy bacon adds smoky, salty richness and satisfying texture.Fresh garlic gives the dish an aromatic savory foundation.Parmesan cheese creates a rich, nutty, and creamy finish.Red pepper flakes add a delicious spicy kick.Everything comes together in an easy one-pan-style comfort-food meal.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 3–4 pounds
- 6 slices bacon, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes, or more to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Optional Ingredients
- 2 tablespoons butter
- ¼ cup heavy cream for extra creaminess
- ¼ cup shredded mozzarella
- 1 tablespoon fresh lemon juice
- Extra Parmesan for serving
Instructions
Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise using a sturdy knife.Scoop out the seeds and stringy interior with a spoon.Brush the cut sides lightly with olive oil and season with salt and black pepper.
Roast the Squash
- Place the squash halves cut-side down on a parchment-lined baking sheet.Roast for approximately 35–45 minutes, depending on the size of the squash.The squash is ready when the flesh can be easily pierced with a fork.Allow it to cool for several minutes before handling.
Cook the Bacon
- While the squash is roasting, place the chopped bacon in a large skillet over medium heat.Cook until the bacon becomes crisp and golden.Transfer the bacon to a paper towel-lined plate.Leave approximately 1 tablespoon of bacon fat in the skillet.
Cook the Garlic
- Add the minced garlic to the skillet with the bacon fat.Cook over medium-low heat for approximately 30–60 seconds, stirring frequently.Be careful not to burn the garlic.
Add the Seasonings
- Add the red pepper flakes and Italian seasoning.Stir briefly until fragrant.If using butter, add it now and allow it to melt.
Create the Spaghetti Squash Strands
- Use a fork to gently scrape the roasted squash flesh from the skin.Pull the fork lengthwise through the squash to create long spaghetti-like strands.Transfer the strands to the skillet.
Combine Everythi
- Toss the spaghetti squash gently with the garlic, seasonings, and bacon fat.Add the crispy bacon.Stir until everything is evenly distributed.
Add Parmesan
- Reduce the heat to low.Add the freshly grated Parmesan cheese and toss gently.If you want a creamier texture, add a splash of heavy cream or a tablespoon of butter.Continue tossing until the cheese melts and coats the squash strands.
Adjust the Flavor
- Taste and adjust the salt, black pepper, and red pepper flakes.Add a small squeeze of fresh lemon juice if you want a brighter flavor.
Garnish and Serve
- Transfer the spaghetti squash to a serving dish.Sprinkle generously with fresh parsley and additional Parmesan.Serve immediately while hot.
Notes
- Cut the squash carefully: Spaghetti squash can be difficult to cut, so use a stable cutting board and a sharp knife.
- Don't overcook the squash: Overcooking can produce very soft strands.
- Use fresh Parmesan: Freshly grated Parmesan melts more smoothly and provides better flavor.
- Watch the garlic: Burnt garlic can make the entire dish taste bitter.
- Adjust the spice: Red pepper flakes can be increased or reduced according to your preference.
- Save some bacon fat: It adds tremendous flavor to the squash.
- Don't add too much salt: Bacon and Parmesan are naturally salty.
- Serve immediately: The dish is best while warm and freshly combined.