Bacon Alfredo Spaghetti Squash

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Creamy alfredo sauce mixed with bacon, packed into spaghetti squash boats, baked and topped with cheese, makes this an easy and delicious dinner idea.

Servings: 4 servings

Time: 1 hour hour 5 minutes minutes

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This Bacon Alfredo Spaghetti Squash recipe has quickly become our new go to low carb dinner! It’s crazy easy to prepare, and tastes amazing!

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Have you ever tried spaghetti squash? We had never even considered it until this year. Seeing squash on sale all over the grocery stores got me thinking that I really haven’t experimented much when it comes to eating it. Sure I’ll eat zucchini roasted, zoodles and in quick bread form, but that’s about the extent of my squash eating experience.

My husband was not on board at first. That is, until I made my first dish with zoodles. Apparently that’s all it took to convince him that squash isn’t so bad. He loved the zoodles, so why wouldn’t he like spaghetti squash?  The first time I prepared it, I just used regular jarred spaghetti sauce and cooked some meatballs to go with it. It was good, but it wasn’t great. In fact, I found myself just wanting to eat the spaghetti squash plain! It’s so buttery, nutty and slightly sweet.

I knew the perfect compliment to that slightly nutty sweet taste would be something salty and savory. Of course bacon was my first instinct. Really, anything is better with bacon though right? So that’s where this bacon alfredo spaghetti squash recipe was born!

You might be thinking to yourself, wait, how is this considered an easy recipe if it takes an hour to make?! Well yes, it does take time, but that time is mostly oven time. That means you can stick this bacon alfredo spaghetti squash in the oven, and continue doing some other task. You don’t need to baby sit it. Just stick it in the oven, set the timer and go on about your business!

If you’ve never cooked a spaghetti squash before, it’s good to note that these suckers have a hard outer rind. You will definitely need a sharp knife! Also, “fluffing” up the squash after it’s cooked is one of the most satisfying things ever. No? Just me?  I also find it easiest to cook my bacon in the oven while the squash is roasting. I always cook bacon in the oven, as I find it makes less mess and is easier to clean up. Just toss the foil and you’re done. Plus there’s no popping grease to burn you!

This recipe only has a few ingredients. You can simplify it even further by using a jarred alfredo sauce, but I prefer to make my alfredo sauce from scratch. Top your bacon alfredo spaghetti squash with your favorite cheese, like Cabot Creamery’s Bacon Cheddar (so good!) and enjoy!

This Bacon Alfredo Spaghetti Squash recipe has quickly become our new go to low carb dinner! It’s crazy easy to prepare, and tastes amazing!

More Low Carb Dinner Ideas:

• Cheesy Chicken, Bacon and Broccoli Bake
• Low Carb Zuppa Toscana
• One Pot Beef and Broccoli

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Bacon Alfredo Spaghetti Squash

Creamy alfredo sauce mixed with bacon, packed into spaghetti squash boats, baked and topped with cheese, makes this an easy and delicious dinner idea.

Print Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Additional Time:5 minutes mins

Total Time:1 hour hr 5 minutes mins

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt and pepper to taste
• 6 slices bacon cooked and crumbled*
• 1 cup alfredo jarred or homemade
• 1/2 cup shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees and line baking sheet with foil.
• Cut spaghetti squash in half lengthwise. Scoop out seeds and innards and discard.
• Brush olive oil over inside of squash. Sprinkle with garlic powder, salt and pepper.
• Turn over and roast face down on second backing sheet (rind up) for 40-45 minutes until fork tender. 
• Once finished, take a fork and gently “fluff” up the cooked insides creating noodle like pieces. Do this to both halves leaving the fluffed up squash inside the outer rind.
• Top each half with homemade alfredo and bacon pieces and stir up, again leaving inside the outer rind like a bowl. 
• Sprinkle cheese over top and place back in the oven. Broil on high for 3-5 minutes until cheese is bubbly.
• Let stand for about 5 minutes before eating.

Notes

*Cooking the bacon in the oven while the squash is also cooking saves time and creates less mess. Simply line a baking sheet with foil, place strips of bacon on sheet and bake. Time will vary depending on the desired done-ness.

Nutrition

Calories: 238kcal | Carbohydrates: 14g | Protein: 9g | Fat: 18g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1106mg | Fiber: 4g | Sugar: 1g

Servings: 4 servings

Calories: 238kcal

Author: Amanda