Cheesy Bacon Spaghetti Squash


  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • 6 strips bacon, diced
  • 4 tablespoons butter
  • 1 tablespoon (heaping) brown sugar
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and pepper, to taste


  1. Preheat over to 375 degrees and line a large baking sheet with aluminum foil.
  2. Cut the spaghetti squash in half and remove seeds.
  3. Drizzle the inside of the squash with olive oil and season as desired.
  4. Turn the squash halves over onto the prepared baking sheet, place in the preheated oven and bake for about 45 minutes or until the squash is tender.
  5. Allow to cool slightly, then, using a fork, scrape out the squash into “spaghetti” strands.
  6. Meanwhile, in a large skillet, cook the bacon until crisp, stirring as needed.
  7. Remove the bacon pieces with a slotted spoon and place in a bowl lined with paper towels.
  8. To the bacon drippings, add the butter and brown sugar, and heat over medium until everything is melted and blended together.
  9. Add in the spaghetti squash strands, stir and heat through.
  10. Stir in the cheese and bacon until everything is well mixed.
  11. Serve alongside your favorite protein, or eat as is.

The original recipe for this tasty side dish can be found here.

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