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.
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.
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.
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.
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.
How do you like to prepare spaghetti squash?
- 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
- 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.
- 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.
- 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.
- Baked Spaghetti Squash with Garlic and Butter Steamy Kitchen
- How to Bake Spaghetti Squash Steamy Kitchen on Tasty Kitchen
- Spaghetti Squash with Gorgonzola, Cranberries and Pecans Cookin’ Canuck
- Spaghetti Squash with Maple Syrup and Shallots The Pioneer Woman
- Spaghetti Squash with Pesto and Tomatoes Skinny Taste
- Squash and Cheese How Sweet Eats
- Stuffed Squash Boats Dine and Dish