Easy and Delicious! Bacon Alfredo Spaghetti Squash
Print Recipe

Bacon Alfredo Spaghetti Squash

Prep Time10 mins
Cook Time50 mins
5 mins
Total Time1 hr
Course: Main Course
Cuisine: low carb
Keyword: comfort food, keto dinner, ketogenic, low carb, low carb dinner, spaghetti squash
Servings: 4


  • 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


  • 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.


*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 desired done-ness.

Nutrition Facts as calculated with My Fitness Pal:

  • calories 238
  • Total Fat 18 g
  • Total Carbohydrate 12 g
  • Dietary Fiber 2 g
  • Sugars 1 g
  • Protein 9 g