Cheesy Bacon Spaghetti Squash Casserole

Cheesy Bacon Spaghetti Squash Casserole

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Cheesy Bacon Spaghetti Squash Casserole on MarlaMeridith.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 MarlaMeridith.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 MarlaMeridith.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 MarlaMeridith.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 MarlaMeridith.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 MarlaMeridith.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.
https://marlameridith.com/bacon-and-cheese-spaghetti-squash-casserole-recipe/

Spaghetti Squash Recipe Links

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87 Responses to Cheesy Bacon Spaghetti Squash Casserole

  1. 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!

    • 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

  2. 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!

    • 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.

  3. 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

    • 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.

  4. 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!

    • 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.

  5. 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!

    • 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!

    • 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!

  6. 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!

    • 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.

    • 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.

    • 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?

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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 :)

    • 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.

  12. 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!

    • 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!”

  13. 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.

  14. 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!

  15. 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!

    • 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???

  16. 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?

  17. 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…

  18. 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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