one serving of spaghetti squash bacon cheese bake

Spaghetti Squash Bacon Cheese Bake (Keto)

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Easy keto dinner – Spaghetti Squash Bacon Cheese Bake. Delicious and cheesy casserole with crispy bacon and vitamin-rich spaghetti squash!

I love cooking with spaghetti squash, don’t you? It’s just such a fun vegetable that can be used as a low-carb spaghetti substitute. And in this dish, it’s simply delicious, too. The squash is immersed in a creamy, cheesy sauce, topped with crispy bacon and juicy cherry tomatoes. It’s a simple, healthy meal for the whole family!

This is a dinner for the whole family. I love the simplicity of it! Preparation is super easy and you probably have all the ingredients (other than the spaghetti squash) on hand. While I do enjoy making and eating fancy meals, like my oven-baked Ratatouille, Keto Cheese Soufflé, or Chicken Breast with Leek and Wine Sauce, my kids and husband often prefer the simpler meals.

Is spaghetti squash keto-friendly?

Yes! With only 10 grams of total carbs per 1 cup of cooked squash, this vegetable is one of several low-carb squashes out there. While not quite as low as zucchini, spaghetti squash has fewer carbs than butternut or acorn squash and can be included in a keto lifestyle.

How to prepare spaghetti squash!

spaghetti squash bacon cheese bake

To make spaghetti squash resemble spaghetti noodles, the squash needs to be cooked first. I do that by simply cutting the squash in half, removing the seeds, brushing each half with olive oil, and then baking the halves (face size down) for about 40 minutes in the oven.

After this, your squash will be nice and soft. You can then eat it like that as a side or use the cooked squash as an ingredient for this yummy casserole!

How to make Spaghetti Squash Bacon Cheese Bake!

While your squash is cooking in the oven, you can prepare the remaining ingredients. Dice up your bacon slices and fry them in a pan until crispy. Shred your cheese and set aside, and quarter 10 plump cherry tomatoes.

Once your squash is soft, scrape out the “spaghetti” noodles and place them into a large bowl. Add 2/3 of the shredded cheese, 2/3 of the bacon, heavy cream, salt, and garlic, and stir to combine. Transfer the mixture into a medium-sized casserole pan, top off with the remaining cheese, bacon, and cherry tomatoes. Bake at 400 F (204 Celsius) for about 30 minutes, until the cheese is bubbly.

Tips for making this easy low-carb dinner!

Spaghetti squash. Pick a medium-sized squash (about 3-3.5 pounds). Bake the halves in the oven, with the face down, just until their skins are soft enough to push in and are slightly brown. Don’t overbake them, as otherwise the squash may get too squishy, and the spaghetti strings will lose their shape.

Bacon. If possible, pick uncured (nitrite-free) bacon. I like to first dice the bacon slices and then fry them, but you can also first fry up the bacon slices and then crumble them up.

Cheese. I usually use gouda, a nutty cheese that melts well. Feel free to use another cheese, like cheddar if you prefer.

Tomatoes. I top off the bake with quartered cherry tomatoes. This can easily be omitted if you are not a fan of tomatoes.

Garlic and herbs. A clove of minced/pressed garlic intensifies the sweet flavor of spaghetti squash. Feel free to omit and/or add herbs to this recipe, like oregano, parsley, or basil.

Family dinner time – Spaghetti Squash Bacon Cheese Bake!

Close-up of spaghetti squash.

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one serving of spaghetti squash bacon cheese bake

Spaghetti Squash Bacon Cheese Bake (Keto)

Easy keto dinner – Spaghetti Squash Bacon Cheese Bake. Delicious and cheesy casserole with crispy bacon and vitamin-rich spaghetti squash!
5 from 2 votes
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course dinner
Cuisine American, Keto
Servings 6 servings
Calories 229 kcal

Ingredients
  

  • 1 3 pound spaghetti squash 3 – 3.5 pounds (1.4-1.6 kg)
  • 1 tbsp olive oil
  • 10 slices bacon diced
  • 135 grams cheese 1 packed cup, shredded gouda or cheddar
  • 10 cherry tomatoes quartered
  • 1 clove garlic minced or pressed
  • ¼ tsp salt
  • 1/2 cup heavy cream 120 ml

Instructions
 

  • Start off by preparing the spaghetti squash. Preheat oven to 400 ℉ (204 ℃) and line a baking sheet with parchment paper. Cut squash lengthwise into 2 halves and scoop out seeds. Brush each side with olive oil and place face-down on prepared baking sheet. Bake for about 30-40 minutes, until skin is soft enough to push in. (Leave the oven on at same temperature after removing squash.)
  • While the spaghetti squash is baking, prepare the remaining ingredients. Fry the diced bacon sliced (without added grease) in a skillet until crispy. Shred one packed cup (135 grams) of cheese, and quarter the cherry tomatoes.
  • Scrape out the cooked spaghetti squash and place the flesh into a large bowl. Add 2/3 of the bacon, 2/3 of the shredded cheese, heavy cream, garlic, and salt. Stir to combine.
  • Transfer mixture to medium-sized (about 2.5 quarts) casserole dish. Top with remaining cheese, with remaining bacon, and lastly with quartered tomatoes. Bake at 400 ℉ (204 ℃) for about 30 minutes, until cheese looks bubbly.

Video

Notes

Spaghetti squash. Pick a medium-sized squash (about 3-3.5 pounds). Bake the halves in the oven, with the face down, just until their skins are soft enough to push in and are slightly brown. Don’t overbake them, as otherwise they squash may get too squishy and the spaghetti strings will lose their shape.
Bacon. If possible, pick uncured (nitrite-free) bacon. I like to first dice the bacon slices and then fry them, but you can also first fry up the bacon slices and them crumble them up.
Garlic and herbs. A clove of minced/pressed garlic intensifies the sweet flavor of spaghetti squash. Feel free to omit and/or add herbs to this recipe, like oregano, parsley, or basil.

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 9gProtein: 7gFat: 19gFiber: 2gSugar: 4g
Keyword keto dinner, keto side dish
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