Spaghetti Squash with Brussels Sprouts & Bacon

Brussels sprouts and bacon form a classic, delicious pairing, but why stop there? By incorporating spaghetti squash, which mimics pasta without the carbs, this dish becomes a satisfying and flavorful option. With its winning combination of ingredients, this recipe is a definite standout and a must-try.

Cut the spaghetti squash crosswise into one-inch pieces. Not only does this cook the squash faster, but it promotes longer spaghetti strands.

Simply pull the spaghetti strands away from the skin using a fork.

Bacon makes everything better, of course. I add a little water when I first start cooking the bacon and always start with a cold pan to get the bacon perfectly crispy without burning it. There’s a lot of flavor in the “fond” or brown bits stuck to the bottom of the pan. Be sure to remove it by deglazing the pan in the next step.

You could stop right here and have a wonderful side dish.

Carefully stir in the roasted spaghetti squash and heat it through.

More Delicious Recipes to Try

Garlic Parmesan Baked Spaghetti Squash

Butternut Squash and Sausage Pasta

Crispy Roasted Brussels Sprouts

Sausage and Kale Pasta

Spaghetti Squash with Brussels Sprouts & Bacon

the ultimate flavor trio with our Spaghetti Squash, Brussels Sprouts, and Bacon — a carb-free twist on a classic pasta favorite. Perfectly balanced and seriously delicious.

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Course: Main

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 2

Author: Justin McChesney-Wachs

Ingredients

• 1 spaghetti squash 1.5 to 2 lbs
• 3 slices bacon diced into 1/4″ pieces
• 1/2 lb brussels sprouts thinly sliced in a food processor (about 3 cups)
• 3 tablespoons water
• 1/4 cup parmesan grated
• salt + pepper

Instructions

• Preheat oven to 350 degrees.
• Cut the spaghetti squash crosswise into 1″ slices and place on a parchment paper lined sheet pan. Bake on one side for 25 minutes, then flip the squash slices and cook for another 20 to 25 minutes, or until tender. Let the squash cool for about 10 minutes, then use a fork to pull the spaghetti squash noodles away from the skin.
• In a large sauté pan (not pre-heated), add the bacon + 1 tablespoon water, then place over a medium-high flame. Starting with a cold pan gets the bacon nice and crispy without burning it. Cook the bacon until it is crispy and the fat is rendered.
• Add the 3 cups of sliced brussels sprouts + 2 tablespoons of water. Using a wooden spoon scrape the brown bits from bottom of the pan. Continue to cook until the brussels sprouts are tender and slightly golden.
• Delicately stir in the roasted spaghetti squash and cook for a few more minutes, until heated through and tender.
• Season lightly with salt + pepper and garnish with grated parmesan cheese.