Bacon-Parmesan Spaghetti Squash Recipe
This Bacon-Parmesan Spaghetti Squash recipe is a deliciously easy side dish – it might even turn a reluctant spaghetti squash eater into a fan.
By Exeter Produce
Oct 24, 2025Prep Time
20 minsCook Time
1 hourServings
6-8 servingsNutritional Info
I
f you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. The inside is a stringy, which is why the name “spaghetti” squash.
For years, I always cooked my spaghetti squash by cutting it in half lengthwise and then either baking it or microwaving it. But recently I learned a new method that I like a lot better.
To cook my spaghetti squash for this recipe, I cut the squash into approximate 1″ rings.
Cut Spaghetti Squash into rings.
After cutting it into rings, the middle (seeds & pulp) were removed and baked flat on a baking sheet in the oven. One benefit in doing it this way is that the spaghetti squash strands tend to be long, and not so short and stubby. But the main reason I prefer this method is that it cooks the spaghetti squash, but it’s not mushy or overdone
Ingredients
1 pound Veri Fine Brand large spaghetti squash (about 4 1/2)
1 pound bacon
1/2 cup butter . cut into pieces (1 cube – 8 tablespoons)
1 cup shredded parmesan cheese
Salt and pepper (to taste)
Method
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1″ rings, width-wise. With a spoon or tip of a knife, gently remove seeds and pulp from each ring; discard.
Place spaghetti squash rings laying down on prepared baking sheet. Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
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.
Remove the spaghetti squash from the oven and allow to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
Add butter to your warm spaghetti squash (if your strands have cooled too much, heat in the microwave a bit) and toss with the strands until the butter is fully melted and incorporated. Stir in parmesan cheese and bacon crumbles. Season with salt and pepper and serve.
Notes
–Due to variances in size of the spaghetti squashes and the amount of strands you get from your squash, please feel free to adjust the measurement of the ingredients to your personal taste.
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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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