Spaghetti Squash

Prep time: 15 minutes Cooking time: 55 minutes Servings: 4-6


2 cups spaghetti squash strands, cooked 8oz organic nitrate-free bacon, cut into /4-inch pieces.

1 yellow onion, chopped.

4 eggs.

4oz Gruyere cheese, shredded.

1 tsp fine salt.

Ground black pepper to taste.


– Preheat oven to 350°F/180°C.

– Grease an 8×8-inch glass baking dish generously with butter.

– Heat a large skillet over medium heat, then fry bacon pieces for about 5 minutes.

– Add chopped onion and saute with the bacon for about 10 minutes or until onions are soft and the bacon is crispy.

– Transfer the sauteed mixture on a large mixing bowl. Add the cooked spaghetti squash and 3oz of shredded cheese. Season lightly with salt and ground black pepper. Mix gently.

– Spread mixture on the prepared baking dish and sprinkle with remaining cheese.

– Bake for about 40 minutes or until top is lightly golden and the center is set.

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Set aside for 15 minutes.

– Serve at room temperature.

– Store leftover casserole in a sealed container and refrigerate for up to 4 days.

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