Bacon Parmesan Spaghetti Squash

Bacon Parmesan Spaghetti Squash with La Panzanella Croccantini crackers


The perfect side dish, or main meal for the Fall season.


  • 1 large spaghetti squash (about 4 1/2 pounds)
  • 1 pound bacon
  • 1/4 cup butter cut into pieces (1 cube – 8 tablespoons)
  • 1 cup shredded Parmesan cheese
  • Salt and pepper (to taste)


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1″ rings, width-wise. Gently remove seeds and pulp from each ring; discard.
  3. Place spaghetti squash rings lying down on prepared baking sheet. *Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
  4. While the spaghetti squash is baking, cut your bacon into pieces and cook in a large skillet over medium heat, moving and turning frequently, until bacon is fully cooked and crispy. With a slotted spoon, remove bacon pieces from skillet and set aside.
  5. Remove the spaghetti squash from the oven and allow it to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
  6. Add butter to your warm spaghetti squash and toss with the strands until the butter is fully melted and incorporated. Stir in Parmesan cheese and bacon crumbles.
  7. Serve with Cracked Pepper Croccantini crackers.

Original recipe found at