Cheesy Bacon Spaghetti Squash Casserole

by Marla on February 28, 2011 · 85 comments

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Cheesy Bacon Spaghetti Squash Casserole on FamilyFreshCooking.com

Bacon, spaghetti squash and gruyére cheese. Need I say more? Not a fan of squash? I will change that for you with this recipe. Sure you can use your favorite pasta, but then it just wouldn’t be the same. Spaghetti squash is a silly, stringy thing and oh so good when covered in cheese and smoky bacon.

Cheesy Bacon Spaghetti Squash Casserole on FamilyFreshCooking.com

See my cute hubs? I had him cut into it before it went in the oven. These things are awfully tough and dangerous to slice into before they are baked. They do a whole roly, poly, wiggle dance to get away from you. Sure you can anchor them in a kitchen towel but the odds are you will slice everything but the squash.

Cheesy Bacon Spaghetti Squash Casserole on FamilyFreshCooking.com

Jaden from Steamy Kitchen has a great spaghetti squash tutorial over at Tasty Kitchen. The lesson is simple, simply bake the thing at 375˚ until you can easily pierce it with a knife, about 40 minutes to 1 hour. From there you just scoop out the seeds and pull out the spaghetti strands with a fork.

Cheesy Bacon Spaghetti Squash Casserole on FamilyFreshCooking.com

I had fun layering the bacon and the squash. Kinda did a patch work plaid sort of thing. Making this lattice assured there was some of each ingredient in every bite. This was a recipe I came up with last Thanksgiving, hence the cranberry sauce in the background.

Cheesy Bacon Spaghetti Squash Casserole on FamilyFreshCooking.com

If you are gluten free or on a carb restricted diet then look no further. Spaghetti squash will become your best friend. You can load it up with all your favorite pasta sauces, cheeses or simply toss with olive oil, herbs and parmigiano cheese.

Cheesy Bacon Spaghetti Squash Casserole on FamilyFreshCooking.com

How do you like to prepare spaghetti squash?

Cheesy Bacon Spaghetti Squash Casserole

Yield: 6-8 servings

Cheesy Bacon Spaghetti Squash Casserole

Ingredients

  • 1 Spaghetti Squash (3-4 pounds) - about 3 cups cooked squash is needed
  • splash of Olive Oil
  • a few pinches Garlic Salt
  • a few pinches Black Pepper
  • 8 ounces Turkey Bacon (or nitrate free Pork Bacon), cook according to package directions
  • 1 large Egg, whisked
  • 1 cup low fat Cottage Cheese
  • 1/8 teaspoon Nutmeg
  • 1/2 cup Gruyére Cheese

Method

    Bake the Squash
  • Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
  • Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper.
  • Casserole
  • Preheat oven to 350 degrees F with the rack in the middle. Prepare bacon according to package directions. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg.
  • In a 9 inch bake safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two.
  • Notes
  • Bake your squash before cutting into it and your life will be much easier!
  • I use organic turkey bacon to keep things light. You can also use nitrate free pork bacon.
  • Nutty and flavorful Gruyére cheese is great in this casserole, but feel free to use any cheese.
http://www.familyfreshcooking.com/2011/02/28/bacon-and-cheese-spaghetti-squash-casserole-recipe/

Spaghetti Squash Recipe Links

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{ 81 comments… read them below or add one }

1 Rosa February 28, 2011 at 6:11 am

Spaghetti squash is so versatile and delicious. Your casserole is fantastic! So comforting yet not too rich.

Cheers,

Rosa

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2 Wenderly February 28, 2011 at 6:12 am

Mmmmmm does that look like a mouthful of yummy goodness! LOVE spaghetti squash! I usually just eat it with olive oil and salt and peppa but this I must say looks 10 times bettah… :) Thanks love!

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3 Marla February 28, 2011 at 6:22 am

Wendy: I also love this spaghetti in its most simplistic state like you, with a good coat of EVOO, garlic salt & cracked pepper. This casserole a fun twist and pretty much a full meal served up with a side salad. xo

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4 Lori @ RecipeGirl February 28, 2011 at 6:19 am

Ya know, spaghetti squash is one of those things that I
like but I never think to make. Will your kids eat it? This recipe
looks delicious.

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5 Stephanie Meyer (Fresh Tart) February 28, 2011 at 6:20 am

Ooooooh yum Marla! I’m all over this. Love that it can be
pulled together ahead of time.

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6 Lana @ Never Enough Thyme February 28, 2011 at 6:23 am

Oh, my goodness! Three favorites all in one place –
spaghetti squash, bacon and gruyere. Heaven on a plate.

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7 Maria February 28, 2011 at 6:36 am

Wow, this casserole has it all!

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8 Amanda February 28, 2011 at 6:39 am

I would love to try this recipe… everything in it looks
fantastic and like it would meld so well together. Great job
girl!

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9 Allison [Haute Box] February 28, 2011 at 7:19 am

This looks amazing! I def know how those spaghetti squashes
like to rolly polly around on ya. Such brats! :) I like the use of
turkey bacon.

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10 Jenny Flake February 28, 2011 at 7:22 am

Whoa! Bring on the bacon baby, this looks so good! Love the
sounds of this recipe, can’t wait to try it!

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11 Marla February 28, 2011 at 12:23 pm

Jenny: I know, bacon anything and I am in. Funny how we both posted bacon and cheese today. Love your doughy biscuits.

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12 Katrina February 28, 2011 at 8:02 am

Awesome casserole! Mmmm I love spaghetti squash.

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13 carolinaheartstrings February 28, 2011 at 11:58 am

That really looks wonderful. I love that kind of squash.

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14 Jessica @ How Sweet February 28, 2011 at 12:01 pm

This is right up my alley! Bacon AND gruyere!! YUM!

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15 Georgia @ The Comfort of Cooking February 28, 2011 at 12:51 pm

Mmm, this casserole looks so incredibly tasty, Marla! What a wonderful, warm dinner idea… I love the flavors you used, and I love that you gave your husband a little cameo in this post! Isn’t it great to have a strong man to cut up those dense, pesky squash? I know I sure appreciate when my husband does it, since it really takes some muscle to do!

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16 Averie (LoveVeggiesAndYoga) February 28, 2011 at 2:09 pm

Marla, another great recipe. Not really my go-to eats, but I know hubby would ADORE it.

What I am adoring…are you beautiful photos.

And you, too, of course :)

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17 Marla February 28, 2011 at 3:08 pm

Averie: You are a champ for leaving a comment even though I know you would never eat this! Dairy, bacon & cooked – not your gig as raw foodie. Glad to hear the hubs would be on board.

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18 Paula - bell'alimento February 28, 2011 at 3:08 pm

I lurve spaghetti squash and haven’t eaten nearly enough of it lately, going to rectify that with this deliciousness! mwah!

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19 Lora @cakeduchess February 28, 2011 at 3:16 pm

This looks fantastic, Marla! I really like butternut squash. This would be great for a Sunday brunch with my family. :)Happy Monday!

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20 Shaina February 28, 2011 at 3:39 pm

Gorgeous! Love spaghetti squash. Love bacon. Add cheese and
bake. I’m in.

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21 Heather @ Get Healthy with Heather February 28, 2011 at 4:02 pm

Maybe this will convince my husband that squash is
delicious. The lattice pattern is very pretty. Wonderful
presentation as always. Way to get the hubs involved too!

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22 Alison @ Ingredients, Inc. February 28, 2011 at 4:27 pm

Very clever! Love!

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23 the urban baker February 28, 2011 at 4:50 pm

I love spaghetti squash and am kind of embarrassed to say that I have never made it! Your recipe has all the ingredients that would make my palette dance! I am putting this on my to do list! x

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24 Marla March 1, 2011 at 12:54 pm

Susan: You must try spaghetti squash! Gotta see your palette dance with these flavors. You will love how much volume you can eat & not feel full and sluggish afterwards like with traditional grain based pasta. It’s all about the toppings and the squash itself has a very delicate flavor. Let me know if you try it soon.

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25 Maryea {Happy Healthy Mama} February 28, 2011 at 5:25 pm

How funny-I just posted about spaghetti squash today. I have never cooked it before cutting. I’m sure that would help a lot! Those babies are tough to cut!

This casserole looks seriously amazing. I like my spaghetti squash all sorts of ways, but a favorite is tossed with some halved grape tomatoes, olive oil, and Italian seasonings. I love how versatile it is!

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26 Marla March 1, 2011 at 12:57 pm

Maryea: I love the simple preparations too. Spaghetti squash easily adapts to so many flavorings, toppings, sauces etc. It has such a delicate flavor that does not get in the way of the other stuff. You gotta try baking it before cutting, you will feel so much safer. I am much more likely to prepare it more often now that I know I won’t chop off a finger. I gotta go check out your recipe.

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27 Nisrine, Dinners & Dreams February 28, 2011 at 6:11 pm

I’m not a fan of spaghetti squash but I think I’d like it in a casserole with lots of bacon. Pretty photo and recipe.

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28 Miss February 28, 2011 at 6:25 pm

What a great dish, comforting, filling and delicious.

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29 Heather (Heather's Dish) February 28, 2011 at 7:37 pm

love this! i adore spaghetti squash…and now i’ll know what to have Nate do when i make it :)

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30 Cookin' Canuck February 28, 2011 at 8:35 pm

This is a brilliant way to prepare spaghetti squash. I love that you find ways to slip bacon into various dishes in moderation.

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31 Ellie (Almost Bourdain) February 28, 2011 at 8:41 pm

Gorgeous looking dish. Very comforting.

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32 Monet February 28, 2011 at 9:22 pm

This does look amazing! And I always have my husband slice my squash too :-) Thanks for sharing such a tasty meal. I hope you had a great Monday…and that tomorrow is even better!

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33 Marla March 1, 2011 at 12:52 pm

Monet: I am loving that I know longer need to ask the hubs to cut into these big squashes. Baking them ahead of time offers me a world of independence!

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34 Marla March 1, 2011 at 12:52 pm

Monet: I am loving that I know longer need to ask the hubs to cut into these big squashes. Baking them ahead of time offers me a world of independence!

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35 Joanne March 1, 2011 at 4:25 am

You and I are on the same page this week because I just posted a spaghetti squash recipe as well! Great minds think alike. Although I knew my recipe was missing SOMETHING…bacon! This looks delicious!

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36 Marla March 1, 2011 at 12:51 pm

Joanne: I love that you have welcomed spaghetti squash into your world. For me it is all about flavor, health & volume. Love that you can eat a giant bowl of this stuff (as opposed to grain based pastas) and not feel too full or sluggish afterwards. More bang for the buck. That’s the way I roll.

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37 Angie March 1, 2011 at 6:54 am

Looks so delicious! I love that you used spaghetti
squash.

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38 Kate @ Diethood.com March 1, 2011 at 11:21 am

Bacon and Gruyere… ~slurp~ … okay now that I’m done drooling, I can talk…or type…
The casserole looks amazing! I especially like the inclusion of gruyere… great recipe!

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39 Marla March 1, 2011 at 12:46 pm

Kate: I know, Gruyére just makes everything better – so does bacon ;) Happy food indeed!

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40 Nicole, RD March 1, 2011 at 11:29 am

How unique! It sounds outrageously good! I love taking a really low-calorie vegetable and jazzing it up into something so fabulous!

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41 Marla March 1, 2011 at 12:49 pm

Nicole: I love jazzing up veggies with a good dose of healthy fats & protein. This casserole is perfect as a full meal – I just double up the portion size. Great high energy eats for ski days or any time.

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42 SMITH BITES!! March 1, 2011 at 6:05 pm

love spaghetti squash anyway, but bacon? uh-huh!

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43 Kevin (Closet Cooking) March 1, 2011 at 7:08 pm

Now that is a tasty way to enjoy some spaghetti squash!

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44 tasteofbeirut March 1, 2011 at 8:11 pm

I keep forgetting to use this wonderful squash! In Lebanon, they make a jam with it. I love the casserole you have created and it looks simply scrumptious!

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45 Marla March 2, 2011 at 4:57 am

Joumana: How interesting that they make a jam from the spaghetti squash in Lebanon. What do they use it on, bread? I am wondering if it is sweet or savory?

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46 Lorraine @ Not Quite Nigella March 1, 2011 at 8:51 pm

Marla, that looks amazing! I’m stopping myself from diving into the screen to take a bite! :D

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47 Min {Honest Vanilla} March 2, 2011 at 1:07 am

spaghetti squash! always make my heart skip a beat to see recipes with it :) love love love it!

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48 Angie's Recipes March 2, 2011 at 3:59 am

Your casserole looks totally delicious! Great photos as always!

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49 Kristen March 2, 2011 at 8:24 am

That looks incredible, Marla! Truly!

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50 Rocio Rincon March 2, 2011 at 9:58 am

This looks absolutely delicious! Mmm, I want to try it! Xoxo ♥

Rocio R.

http://myfashiondolly.blogspot.com

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51 Liz March 2, 2011 at 12:18 pm

Yum, I love spaghetti squash – it’s fun and healthy! I often microwave mine for a couple minutes before baking – that way I can cut into it before it goes into the oven!

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52 Marla March 2, 2011 at 12:25 pm

Liz: Microwaving spaghetti squash before cutting into them is another great way to soften them up. Thanks for the tip!

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53 grace March 2, 2011 at 2:25 pm

what a great way to prepare spaghetti squash! it’s pretty
tasty even with just a little oil and salt, but with cheese and
bacon? SO much better!

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54 Heather March 2, 2011 at 3:40 pm

Spaghetti squash is THE BEST. It’s almost magical when you
twist your fork into it and pull up all those threads. I am
absolutely drooling with what you’ve done with it!

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55 A Canadian Foodie March 2, 2011 at 5:47 pm

Now this is a combination of flavours I would have never
thought of – though certainly compatible, logical and delicious.
What a great meal. YUM! valerie

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56 MaryMoh March 3, 2011 at 3:32 am

I have never seen a spaghetti squash before. I would love to try if I can find one. Your dish looks very delicious with all the bacon there. Your husband is so sweet and helpful. For me, it’s faster to do myself than ask for his help. He will ask a thousand and one weirdest questions!

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57 Lamb March 5, 2011 at 10:37 am

Wow, does this sound yummy! If you get a chance this
weekend, I’d love for you to link a post up to my Not “Baaad” (get
it?) blog hop :)

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58 Nutmeg Nanny March 5, 2011 at 5:04 pm

Love the bacon! It’s what makes me love this recipes…haha. I really need to eat healthier…..

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59 Marla March 5, 2011 at 7:23 pm

Nutmeg Nanny: The good thing about this casserole is that it’s super lean turkey bacon in there. Sure you could use regular pork bacon if you prefer. Gotta make the choice. The turkey bacon gives all the smoky flavor you need though.

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60 Rosie @ Sweetapolita March 6, 2011 at 7:56 am

Marla, this looks divine! I’m going to give this a try. Give the old stand mixer a break and make some dinner for my poor hubby ;) Lovely!

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61 See Nikki Cook March 7, 2011 at 6:30 am

Made this last night–super yummy!!! I cut my bacon into 3/4″ pieces and mixed the cooked pieces in the casserole instead of layering…it was so tasty.

thanks for the great recipe!

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62 Marla March 7, 2011 at 9:56 am

Nikki: That is super smart & probably a great way to assure getting a piece of bacon in each bite. So glad you like this “spaghetti!”

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63 bridget {bake at 350} March 9, 2011 at 12:40 pm

Mmm….love gruyere AND bacon, of course! ;) I’ve never been very adventurous with Spaghetti Squash. I think I’ll have to give it another try!

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64 Carrie March 10, 2011 at 10:53 am

Oh wow. This is going on my menu immediately!

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65 Pretty. Good. Food. March 28, 2011 at 6:17 pm

Sounds (and looks!) absolutely fantastic! I don’t cook with spaghetti squash nearly enough. Great recipe :)

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66 Marla March 28, 2011 at 6:42 pm

Meredith: I know, I don’t cook spaghetti squash often enough either. When I do I am very pleased with how simple and tasty it is.

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67 Monica Young March 26, 2012 at 2:26 am

OMG!!!!! This looks delicious!!!! I have to try it!!!

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68 Raechel April 15, 2012 at 12:37 pm

This sounds really yummy but does it taste good cold the next day for lunch?

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69 Marla April 15, 2012 at 2:25 pm

For me yes :)

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70 Stephanie July 13, 2012 at 6:51 pm

I would love to try this recipe!

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71 Alicia September 30, 2012 at 8:25 pm

I like to just cook the squash in the microwave, you can soften it up, then cut it in half. Then put it face down in a bit of water and continue to cook it. Delish! I can’t wait to try this.

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72 Genevieve Lee March 4, 2013 at 10:16 pm

I made this dish for dinner tonight and it was INCREDIBLE! Honestly, I have never had anything like it. I loved the combination of tastes between the bacon and cheese, and the crunchy, soft texture of the spaghetti squash. I made 2 so I could freeze one, but it may not last that long!

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73 Marla March 5, 2013 at 4:53 am

Hi Genevieve! Thanks for this great news. I am thrilled that you enjoyed this casserole so much. One of my favorites too!

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74 Susanna March 30, 2013 at 6:35 pm

I made this recipe tonight! The flavor was amazing! My family loved it. However it was very runny! I followed the directions to the T. So I am wondering if anyone else had this issue? There was about an inch of liquid… I am thinking it came from the squash and the cottage cheese but it seems like your’s did not have that issue.

Thanks!

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75 Marla March 31, 2013 at 5:01 am

Hi Susanna. I find some spaghetti squash to be a bit “wetter” than others. I recently had this experience. All I was doing was preparing it with olive oil, garlic salt and parmesan, so it did not matter as much. If it seems like a wetter squash let it drain for a while in a fine mesh sieve before you bake the casserole. Another thing the squash might have been over cooked? Let me know how it goes next time.
I am wondering if later season squash has a mushy wetter thing going on???

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76 sammie May 28, 2013 at 10:35 am

This sounds and looks so delicious! I am not a big fan of cottage cheese though. Is there a substitute for that or do you not taste it that much in the casserole?

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77 Marla May 29, 2013 at 5:04 am

Hi Sammie. Perhaps you can use ricotta cheese instead? You do not really taste the cottage cheese though.

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78 Heather November 4, 2013 at 9:54 pm

I just wanted to say, if you cut it the short way around it goes much faster and easier. Not to mention you will get longer strands. What I do is kind of stab it with the knife, then try to stab it about the same level about 2 inches away from the last stab and keep going till I get all the way around, it will kind of crack open between the stabs as you pull the knife out each stab. Makes it a bit easier.

As far as children eating it. My kids LOVE spaghetti squash. My oldest daughter (7) took her allowance to the farmers market specifically to buy a spaghetti squash. But, this is the same kid who also loves okra, and only drinks water and thinks soda is nasty! haha So….yeah…

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79 Marla November 5, 2013 at 11:22 am

Hi Heather! Thanks for the great squash tips ~ I need to try this :)

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80 Julie Wood October 2, 2014 at 9:58 am

This is such a delicious recipe and I like all the ingredients and am going to make this for a Fall dinner that I have coming up with my family stopping by. It looks so delicious!

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81 Theresa C. October 12, 2014 at 11:19 pm

This looks really good.

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