Loaded Spaghetti Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 4.While the squash is roasting, cook the bacon in a skillet until crispy. Remove the bacon from the skillet and set aside.
• STEP 5.In the same skillet, sauté the onion, bell pepper, and garlic until softened.
• STEP 6.Once the squash is done roasting, use a fork to shred the flesh into spaghetti-like strands.
• STEP 7.Add the shredded squash to the skillet with the sautéed vegetables and mix well.
• STEP 8.Crumble the cooked bacon and sprinkle it over the squash mixture.
• STEP 9.Top with shredded cheese and place the skillet under the broiler for a few minutes, until the cheese is melted and bubbly.
• STEP 10.Serve the loaded spaghetti squash hot, garnished with fresh herbs if desired.

Cooking Tips

• Be careful when cutting the spaghetti squash, as it can be quite tough.
• To make the shredding process easier, you can microwave the whole squash for a few minutes to soften it before cutting and roasting.
• Feel free to customize the vegetable mixture to your liking. You can add mushrooms, zucchini, or any other vegetables you enjoy.
• For a vegetarian version, omit the bacon and add some cooked chickpeas or black beans for protein.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Loaded spaghetti squash is best served hot, straight from the oven.
• You can garnish it with fresh herbs like parsley or basil for added freshness.
• This dish can be a complete meal on its own, but you can also serve it as a side dish alongside grilled chicken or fish.
• To reheat leftovers, simply microwave them until heated through or warm them in a skillet over medium heat.