Description
Garlic Parmesan Spaghetti Squash with Spinach and Bacon
Ingredients
1 large spaghetti squash, halved and seeds removed
4 slices bacon, chopped
3 cups fresh spinach
3 cloves garlic, minced
1/4 cup grated Parmesan cheese (plus extra for garnish)
2 tbsp olive oil
2 tbsp pine nuts (optional)
Salt and black pepper to taste
Directions
Roast the spaghetti squash: Preheat oven to 400°F (200°C). Drizzle olive oil on the squash halves, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes, until tender. Use a fork to scrape the flesh into spaghetti-like strands and set aside.
Cook the bacon: In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon pieces and set aside, leaving the bacon grease in the skillet.
Sauté spinach and garlic: Add garlic to the skillet and cook for 1 minute until fragrant. Stir in spinach and cook until wilted, about 2 minutes.
Combine: Add the spaghetti squash strands to the skillet and toss with spinach, bacon, and Parmesan cheese. Season with salt and pepper to taste.
Serve: Sprinkle with pine nuts and extra Parmesan if desired. Serve hot!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 300 kcal per serving
#SpaghettiSquash #LowCarbMeals #GarlicParmesan #BaconLovers #HealthyComfortFood #EasyDinner
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, carefully halve the spaghetti squash lengthwise; a sharp chef’s knife and a steady hand are crucial. Scoop out all seeds and stringy pulp. When roasting, ensure the cut sides are well-oiled and placed face-down on the baking sheet—this steams the squash, making it easier to scrape into perfect strands. While it roasts, prepare your skillet ingredients. Cook the bacon until truly crispy for maximum texture and flavor. When sautéing the garlic, keep the heat medium to prevent burning. Finally, gently fold the squash strands into the skillet to combine without breaking them down.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a complete low-carb dinner, serve alongside a simple green salad with a lemon vinaigrette. It also makes an excellent side to grilled chicken or pan-seared salmon. For a brunch twist, top each serving with a softly poached or fried egg. If you’re serving a crowd, consider doubling the recipe and presenting it in the hollowed-out squash shells for a rustic, impressive tableside presentation.
How-to Summary
In short: roast halved squash until tender, then scrape into strands. Cook bacon until crispy, then sauté garlic and spinach in the rendered fat. Combine squash strands with the spinach-bacon mixture and Parmesan cheese. Toss gently, season, and garnish with pine nuts and extra cheese.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the squash and cook the bacon 1-2 days in advance. Store separately in the fridge. Reheat the squash in the skillet with the other ingredients just before serving.
What can I use instead of bacon for a vegetarian version? Omit the bacon and use 2 tablespoons of olive oil or butter to sauté the garlic and spinach. For a smoky flavor, add a pinch of smoked paprika.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to prevent sogginess. Avoid the microwave.
My squash is very watery. What went wrong? This often happens if it’s under-roasted or if the seeds/pulp weren’t fully removed. Ensure it’s fork-tender. You can also place the scraped strands in a clean kitchen towel and gently squeeze out excess moisture.
Can I use frozen spinach? Yes, but thaw and thoroughly squeeze out all excess liquid first. Use about 1/2 cup of thawed and squeezed spinach to replace the 3 cups fresh.
Common Mistakes to Avoid
Avoid these pitfalls: Do not overcrowd the skillet when wilting the spinach, as it will steam instead of sauté. Do not burn the garlic—cook just until fragrant (about 1 minute). Do not over-mix the squash strands after scraping, as they can become mushy. Finally, do not skip salting the squash before roasting; seasoning in layers is key to a flavorful dish.
Conclusion
This Garlic Parmesan Spaghetti Squash is more than just a low-carb alternative; it’s a flavorful, satisfying meal that combines comfort and nutrition. The process is straightforward, and the result is a versatile dish perfect for weeknight dinners or impressing guests. By following the step-by-step guide and avoiding common mistakes, you’ll master a recipe that highlights how simple ingredients can create extraordinary flavor. Enjoy this delicious take on healthy comfort food.