Bacon & Spice Twice-Baked Spaghetti Squash

The other week I posted a recipe for Spiced Baked Bacon & after a few days of snacking on some of the spiced deliciousness I came up with this recipe as an example of how you can incorporate the bacon into a recipe. Or more like incorporate the bacon into a spaghetti squash. Buuut for the purpose of this post I’m going to call it a recipe because bacon + spaghetti squash = a recipe.

I’ve been eating a lot of spaghetti squash lately. I’ve found this to be a great weekly staple to incorporate into my once (or sometimes twice) a week meal prepping for many reasons:

1. It’s Inexpensive – I can always find Spaghetti Squash for less than a $1 per pound at my local Sprouts Farmers Market grocery store (It might be a bit more expensive if buying organic but I hardly ever buy winter squash organic since the outer layer is discarded)

2. It requires minimal effort to cook – just simply cut it in half, place it face side up (or down) in a pyrex baking dish, coat with some oil/fat & sprinkle with spices if desired & cook in the oven until soft

3. It has a high yield – one medium spaghetti squash yields a lot of stringy noodle-y goodness

4. It’s versatile! Spaghetti squash has a very mild flavor so it pairs well with a lot of different flavor combinations. You can cook a spaghetti squash plain (or just with some salt, pepper, & a few simple spices) and then incorporate it into many meals throughout the week. I think I will save my favorite spaghetti squash flavor combinations for another post.

If I haven’t sold you on purchasing a spaghetti squash yet, hopefully this recipe will entice you. I think it will. It’s simple. It’s delicious. Bacon is an excellent way to entice people (especially little people for you mothers out there!) to try out new vegetables.


Bacon & Spice Twice-Baked Spaghetti Squash
Time: 1 hour & 15 minutes total
Makes: 4-5 servings
  • One medium Spaghetti Squash
  • Half a package of Bacon (or about 5-6 slices)
  • Ground Cinnamon
  • Ground Nutmeg
  • Ground Ginger
  • Ground Cloves
  • Sea Salt
  • 3/4 cup of Pecans, halved or in (optional)
Kitchen Tools:
  • Two glass baking dishes/sheets
  • Oven Mitt
  • Fork
  • Sharp Knife and Cutting Board
  • Mixing Bowl
  • Tongs


  1. Preheat oven to 375 °F
  2. Prepare Spiced Baked Bacon
  3. Slice your Spaghetti Squash length-wise and place onto another baking dish, cut side face up
  4. Sprinkle Spaghetti Squash with Sea Salt
  5. Place both Bacon and Spaghetti Squash into the Oven
  6. After about 15-20 minutes check on Bacon – continue to check on Bacon every couple minutes from then on until it seems to be almost done
  7. At this point, make sure the Bacon is on the top rack (and the Spaghetti squash is on the bottom rack), switch Bake to Broil, and Broil the Bacon for 3-5 minutes until it is nice and crispy
  8. Remove bacon to allow to cool off. Switch Broil back to Bake and continue to bake Spaghetti squash until it’s tender & you can easily poke a fork through it  (about 40-50 minutes total)
  9. Remove Spaghetti squash from oven and allow to cool
  10. At this point you have the option of roasting the pecans if you are choosing to add them. Remove bacon from the baking dish and lay nuts overtop of remaining bacon grease, sprinkled with Sea Salt. Bake in the oven for about 10 minutes or until they change to a slightly darker color and become aromatic (but not burnt!)
  11. While nuts are baking, crumble up bacon into small pieces and set aside in a large mixing bowl
  12. After nuts are done baking remove from oven and place them on a paper towel to cool
  13. Use a fork to shred and remove the spaghetti squash from it’s outer rind
  14. Combine Bacon, Pecans (if using them), and Spaghetti squash in the mixing bowl
  15. Add a few more dashes of Spices (Cinnamon, Ginger, Nutmeg, and Clove) as well as some Sea Salt to mixture
  16. Use tongs to place mixture into dish used to cook the Bacon and Nuts (should have some remaining Bacon grease in it) and mix it all together with Bacon Grease
  17. Option to re-bake it in this dish or if you’re rinds are still fully intact, use tongs to place equal portions of the mixture in each of the rind halves and re-bake in the rinds
  18. Place back into the oven for about 15 minutes
  19. Remove from the oven, add a little more Sea Salt to taste & ENJOY!

Side Notes: You can also cook Bacon ahead of time & just add it into the mixture after your Spaghetti squash has cooked & cooled

More suggestions: Add in some ground beef or meatballs on top to complete the meal; or maybe drizzle some Grade B Maple Syrup on top just after second bake for a sweeter version







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