Tuscan Spaghetti Squash

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Tuscan Spaghetti Squash

This low-carb alternative might just be better than the real thing. Prepping for next week’s meals? The ingredients of this meal make it a cinch.


  • 1 large spaghetti squash

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly-ground black pepper

  • 4 slices bacon

  • 2 cloves garlic, minced

  • 1 1/2 cups cherry tomatoes, halved

  • 2 cups baby spinach

  • 1/2 cup heavy cream

  • 1/3 cup grated Parmesan cheese

  • Basil, for garnish


Preheat oven to 400 degrees F.

Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place flesh side-down on baking sheet. Bake for 40 to 45 minutes, until the spaghetti squash is tender. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash flesh into fine noodle-like strings.

Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan cheese and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.

Original recipe by delish.com

Originally Published: September 23, 2017

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