Imagine a meal that delivers cheesy comfort, crispy bacon goodness, and a dose of wholesome nutrition all in one. That’s exactly what you’ll get with this Cheesy Bacon-Stuffed Spaghetti Squash—a satisfying, flavor-packed dish that’s become one of my favorite ways to enjoy a cozy, nourishing dinner.
Spaghetti squash is a great canvas for bold, creamy flavors. Its naturally mild taste and noodle-like texture make it the perfect vehicle for a decadent cheese sauce and a generous topping of crumbled bacon. Whether you’re trying to eat lower carb, looking for a pasta alternative, or just love good food, this dish hits the mark.
Cheesy Bacon-Stuffed Spaghetti Squash
This Cheesy Bacon-Stuffed Spaghetti Squash is a comforting, low-carb dinner packed with crispy bacon, melty cheese, and tender roasted squash. A cozy, family-friendly dish that’s both indulgent and nutritious.
Prep: 15 min | Cook: 65 min | Total: min
Servings: 4 servings
Ingredients
- 1 medium spaghetti squash
- 6 strips of bacon
- 1 cup shredded cheese (cheddar and mozzarella blend recommended)
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil (for roasting)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 40–45 minutes, or until tender.
- Meanwhile, cook bacon in a skillet until crispy. Transfer to paper towels and crumble once cooled.
- In the same skillet, sauté minced garlic over low heat until fragrant.
- In a mixing bowl, combine cream cheese, sour cream, shredded cheese, sautéed garlic, and half of the crumbled bacon. Season with salt and pepper.
- Let roasted squash cool slightly, then scrape flesh into strands with a fork. Mix strands with the cheesy bacon filling.
- Spoon the mixture back into the squash halves. Top with remaining cheese and bacon.
- Bake stuffed squash halves for an additional 15–20 minutes until cheese is bubbly and golden. Garnish with parsley before serving.
Nutrition
- Calories: 380 kcal
- Fat: 28 g
- Carbs: 13 g
- Protein: 16 g
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Facebook PinterestWhy You’ll Love This Recipe
This dish is the epitome of balance—rich and indulgent yet packed with fiber, vitamins, and antioxidants thanks to the squash. You get all the satisfaction of mac and cheese or a loaded baked potato, but with a veggie-forward twist that keeps things light and wholesome.
It’s also extremely customizable. Use your favorite cheese blend (think gouda, pepper jack, or parmesan), add sautéed onions or spinach, or spice it up with red pepper flakes. You can even make it vegetarian by skipping the bacon or using plant-based alternatives.
Tips for Success
- Roast squash cut-side down. This helps steam the flesh and gives it that perfect strand-like texture.
- Crisp the bacon well. You want crunch in every bite—soggy bacon won’t do the trick here.
- Don’t skip the garlic. It elevates the creamy filling and adds depth.
- Let the squash cool a bit before handling. It’ll be easier (and safer) to scoop the strands out and mix them with the filling.
Variations to Try
- Spicy Kick: Add a pinch of cayenne or diced jalapeños to the cheese mixture.
- Veggie Boost: Mix in cooked spinach, kale, or broccoli for extra nutrients.
- Different Cheese Blends: Try fontina, gruyère, or even blue cheese for a stronger flavor.
- Protein Add-Ons: Fold in shredded rotisserie chicken or ground turkey for a heartier meal.
What to Serve With It
This cheesy stuffed squash is a complete meal on its own, but it also pairs beautifully with:
- A crisp green salad with lemon vinaigrette
- Roasted Brussels sprouts or green beans
- A light tomato soup or broth-based veggie soup
- A glass of dry white wine like Chardonnay or Sauvignon Blanc
Final Thoughts
Whether you’re meal-prepping for the week or looking for a new comfort food go-to, this Cheesy Bacon-Stuffed Spaghetti Squash checks all the boxes. It’s creamy, savory, cozy, and just a little bit decadent—while still letting the humble squash shine.
Give it a try, and don’t be surprised if it becomes a regular on your dinner table!
