Bacon Marinara Spaghetti Squash
Cook time
Total time
Just four ingredients - bacon, spaghetti squash, marinara, and Parmesan cheese - come together in about half an hour to create a low carb, rich, and flavorful dish that can be serve on its own.
Recipe type: One-bowl dinner
Cuisine: Italian
Serves: 6
  • One medium spaghetti squash
  • 24-ounce jar of marinara sauce (I use Rao's Basil Tomato)
  • ¾ pound bacon
  • 1 to 1 and ½ cups grated or shredded Parmesan cheese (or other hard Italian cheese)
  1. Carefully pierce squash several times, being sure that the knife blade goes all the way into cavity. Then place squash uncovered in a glass dish and microwave on high until squash is cooked through and soft enough to easily cut in half, 20 to 25 minutes.
  2. While squash is cooking, roughly chop bacon and fry in a large saucepan on the stove top until crisp. Remove from heat, and, using a tablespoon, remove about three spoonfuls of the drippings.
  3. Cut the cooked squash in half, remove the seeds from the cavity, then shred and scrape out the squash and place it in the pan with the bacon and drippings.
  4. Return the pan to the stove top on medium heat and toss the squash and bacon thoroughly, about 2 minutes.
  5. Add the marinara sauce to the pan and stir until everything is well combined and heated through.
  6. Serve in bowls, sprinkling each serving liberally with the cheese.
Recipe by GINGER WROOT at